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Arts & Entertainment

An Onion Tart for Lady Liberty

The Statue of Liberty symbolizes not just American freedom but also the connection between the French and American peoples in a relentless pursuit of liberty for all. A classic onion tart is the perfect way to enjoy Bastille Day, the French version of the

As the smoke clears and my ears stop ringing from the mayhem that is a , I am reminded that Bastille Day is a mere ten days away.

Bastille Day celebrates the completion of the French revolution as the citizens stormed the notorious prison, making a clear statement that they would insist the constitution be signed and adopted.

The streets are filled with red, white and blue all across France and revelers indulge in traditional summer fare. Picnics, parades and block parties fill the air with the cacophony of our own Fourth of July. As dark falls, the skies of France light up with fireworks. 

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If you want to experience a little slice of the fun, you can head up to Leidesdorff Alley in the financial district for what is the biggest Bastille Day gathering in the Bay Area.

If your plate is too full to get up to the city, try a little slice of this traditional onion tart. You will find variations of this timeless treat in virtually every bakery in France and it is a favorite of mine. Make a batch of for dessert and you have your very own Bastille Day Soiree.

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Onion Tart

For the crust:

-1 cup cake flour

-1 cup all purpose flour

-3/4 teaspoons salt

-1 cup unsalted butter, cut in half inch pieces and chilled

-3 eggs, slightly beaten

-up to 2 tablespoons water if needed

Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles a coarse meal and none of the butter pieces are larger than a pea. This may also be done by pulsing in a food processor. Add the eggs and stir just until the flour is moistened and the dough forms a lump or two. Knead gently for just a moment to finish the mixing. 

You should see little specks and streaks of butter in the dough. This will create the layers and flakiness in the dough as you roll it out. 

Chill the dough for at least twenty minutes before rolling.

Roll the dough and line your favorite tart or pie pan, making a rolled edge by folding the excess toward the middle and gently pinching. Line the tart dough with foil and fill with some dry beans to prevent bubbling. Bake the tarts shell for 30 minutes at 375 degrees.  

For the filling:

-2 medium onions sliced

-2 tablespoons butter

-3 green onions, thinly sliced

-1/2 pound grated gruyere cheese

-4 eggs

-1/2 cup cream

-1/4 teaspoon freshly ground black pepper

-1/2 teaspoon salt

-a hearty pinch of freshly ground nutmeg

In a heavy skillet, melt the butter and sweat the onions until clear and tender. You may increase the heat a bit at the end if you would like that caramelized flavor.

Combine eggs, cream, salt, pepper and nutmeg and beat until well combined. 

Fill the tart by alternating layers of cheese, onions and green onions finishing with the last bit of cheese.

Pour the custard mix over the top and bake for 30 minutes at 350 degrees or until the center barely jiggles. 

Cool and enjoy.

Check back next week as Seed to Feed shows you how to get your kid to eat kale and have a good time this summer. and Daniel will share their smoothy secrets.

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