In honor of the Bastille Day, I'd like to share with you a French savory tart recipe for your sorrel as well as a spaetzle recipe using most other items in the July 14th share.
Tarte d'oseille
(adapted from "Dans la Cuisine")
Ingredients:
10 oz sorrel, stems removed
Salt
1/4 c. butter
10 oz. sweet onion, halved and thinly sliced
1 1/2 c. heavy cream
3 eggs
Pepper
1 half-baked pastry shell (you can, of course, make this from scratch)
