Wild herb tart
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Tart pastry | ||
| 3 | ounces | Grated cheese* |
| 2 | ounces | Fresh leaf spinach |
| 2 | ounces | Greens **see note |
| 1 | large | Leek |
| 4 | Spring onions | |
| 4 | tablespoons | (heaped) chopped parsley |
| 5 | Eggs (less 1 white) | |
| ½ | pint | Milk |
| ½ | pint | Single cream |
Directions
*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking.
Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed for you by Karen Mintzias