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)

Plunge the sorrel into boiling salted water a few moments just until it is wilted. Drain, and stew in half the butter until the sorrel falls apart into a puree. In a heavy saucepan with lid, melt the remaining butter over low heat and stew the onions, covered, stirring and tossing often, for about 1/2 hour, until they are starting to disintegrate but remain uncolored. Mix onions and sorrel in a bowl and set aside until just slightly warm. In another bowl, whisk together the eggs, cream, and seasonings. Add slowly to the sorrel mixture, stirring all the while. Pour into the pastry shell and bake at 375 degrees F until puffed and golden (about 40 minutes). Serve warm but not hot.

Spaetzle with Summer Vegetables
(adapted from several sources)

Ingredients:
• 3 cups all-purpose flour
• 1 3/4 teaspoons salt
• 1 1/4 cups whole milk
• 3 large eggs
• 1/2 cup crème fraîche
• 2 tablespoons olive oil
• 4 tbsp. of unsalted butter
• 2-3 tablespoons coarsely chopped fresh parsley (or fresh herb of choice)
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon black pepper
• fresh veggies (including snap peas, blanched and cleaned fava beans, baby carrots and sorrel)

Sift the flour and salt in a bowl then stir in the eggs before adding the milk and crème fraîche to form a stiff dough. Bring a large pan of water to a boil then force the pasta dough (about a half-handful at a time) through a colander straight into the boiling water. As soon as the spaetzle rise to the surface of the water they are cooked. Remove with a slotted spoon and rinse in warm water before adding to another dish. You will need to make these in batches.

Once the spaetzle is cooked, set aside and in a medium to large sauté pan heat oil and add veggies of choice (consider cooking time. Carrots take longer and fava beans already blanched need to be added later than raw beans or peas). Add butter when almost done and allow to melt and heat, add spaetzle and toss. You many want to add the fresh herb before turning off the heat (you may want sage to cook for a bit but parsley needs none, really). After turning off heat, add nutmeg and ground pepper and toss again and serve.