A tart for ember day
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Handfuls fresh Parsley, chopped roughly | |
| 3 | ounces | Cheese, well flavoured, grated |
| 3 | Eggs | |
| x | Salt and pepper | |
| ½ | teaspoon | Cinnamon, ground |
| ½ | teaspoon | Ginger, ground |
| ¾ | cup | Milk |
| 1½ | ounce | Raisins, optional |
Directions
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.