a tart for ember day

Categories
Pie/tart
Vegetables
Cheese/eggs
Medieval
Yield
6 servings
MeasureIngredient
9 ounces Wholewheat or whole meal pastry MADE WITH-
6 ounces Wholewheat or whole meal flour
1½ ounce Each of butter and lard with a little cold water
1½ ounce Butter
6 ounces Onions, roughly chopped
12  Sage leaves, fresh OR-
1 tablespoon Sage, dried
Handfuls fresh Parsley, chopped roughly
3 ounces Cheese, well flavoured, grated
Eggs
 x Salt and pepper
½ teaspoon Cinnamon, ground
½ teaspoon Ginger, ground
¾ cup Milk
1½ ounce Raisins, optional

Ember Day in Medieval Britain was one of the many days in the year when the church forbade eating of meat. Dairy products, eggs, and fish were allowed.

DIRECTIONS:

Make the pastry and line a 7-8" flan case; bake it blind. Melt the butter in a pan and gently cook the onions with the sage and parsley until they are just soft. Add the cheese, eggs, seasoning and milk and mix well. Add the raisins if you are using them and pour the mixture into the flan case. Bake in a moderate oven (350 degrees F.) for approximately 30 minutes or until the tart is risen, firm and lightly browned

Posted by Sam Lefkowitz, 4/6/95 Converted to Meal-Master format by Arthur Cloninger.

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