Ember day tart
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Wholeweat or whole meal |
| Pastry* | ||
| 1½ | ounce | Butter |
| 6 | ounces | Onions, roughly chopped |
| 1 | tablespoon | Dried sage |
| 2 | Handfuls fresh parsley, | |
| Chopped roughly | ||
| 3 | ounces | Well flavoured cheese, |
| Grated | ||
| 3 | Eggs | |
| Salt | ||
| Pepper | ||
| ½ | teaspoon | Each ground cinnamon, |
| Ginger | ||
| ¾ | cup | Milk |
| 1½ | ounce | Raisins (opt) |
Directions
* made with 6 oz wholewheat or wholemeal flour, 1½ oz each of butter & lard with a little cold water Make the pastry & line an 7-8" flan case; bake it blind. Melt the butter in a pan & gently cook the onions with the sage & parsley until they are just soft. Add the cheese, eggs, seasoning & milk & mix well. Add the raisins if you are using them & pour the mixutre into the flan case. Bake in a moderate oven 350 for approx. 20 minutes or till the tart is risen, firm & lightly browned. Serves 6 warm or cold.
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