Recipe - Rustic Sorrel Omelette With A Warm Walnut Salad

300 g Plain flour; (10oz)
250 g Butter; (at room
; temperature), minced
; (8oz)
75 g Caster sugar; (3oz)
500 g Strawberries; hulled and
cut or sliced up
; (1lb)
2 tablespoon Vin Santo or dessert wine
Grated rind of 1 orange
3 tablespoon Cointreau
6 tablespoon Strawberry jam; warmed
Chilled whipped cream; to
serve

First make the pastry.

Put the flour, butter and 50g (2oz) caster sugar in a bowl and knead
together with your fingers until it forms a ball.

Roll it out thinly on a lightly floured surface, then fold it up and roll
it out again.

Repeat the folding and rolling three more times, then wrap the pastry in
clingfilm and chill for at least 4 hours.

Thoroughly butter and flour a 25cm (10inch) flan case.

Preheat the oven to Gas Mark 4/180 C/350 F.

Put the cut or sliced up strawberries in a bowl with the Vin Santo or dessert wine,
orange rind, remaining caster sugar and the Cointreau.

Set aside to marinate until required.

Roll out the pastry and use to line the flan case, pressing the pastry down
gently all around the edges.

Drain the strawberries, reserving the marinade, and fill the flan case with
them.

Cover with the jam.

Bake in the oven for 3040 minutes.

Serve warm with chilled whipped cream, and the reserved marinade as a
sauce, if you like.

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