Title: A Tart For Ember Day
Categories: Medieval British Pie Cheese Eggs
Yield: 1 Servings

250	g	(9 oz.) wholeweat or whole
		Meal pastry
		(made with 150g (6 oz)
		Wholewheat or wholemeal
		Flour, 40 g (1 1/2 oz) each
		Butter and lard with a
		Little cold water)
40	g	(1 1/2 oz) butter
150	g	(6 oz) onions, roughly
		Chopped
12		Fresh sage leaves, chopped,
		(or 1 tablesppon dried
		Sage)
2		Handfuls fresh parsley,
		Chopped roughly
75	g	(3 oz) well flavoured cheese
		Grated
3		Eggs
		Salt, pepper, 1/2 teaspoon
		Ground cinnamon, ginger
180	ml	(6 fl. oz, 3/4 c.) milk
40	g	( 1 1/2 oz) raisins
		(optional)

Ms. Berriedale-Johnson says that ember day was sone of the many days in the year when the church forbade eating of meat (dairy, eggs, & fish were allowed).

make the pastry and line an 18-20 cm (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 mixutre into the flan case. Bake in a moderate oven (180 C / 350 F / Gas Mark 4) for approx. 20 minutes or till the tart is risen, firm and lightly browned. Serves 6 warm or cold.

_The British Museum Cookbook_ by Michelle Berriedale-Johnson (1987, British Museum Publications Ltd. From: "Jennifer A. Newbury" jn1t+@andrew.cmu.edu

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