Title: A Tart for Ember Day [Medieval Europe]
Categories: Pie
Yield: 6 Servings

150	g	Flour, wholemeal/wholewheat
40	g	Butter
40	g	Lard
		Water cold == FILLING ==-
40	g	Butter
150	g	Onions roughly chopped
12		Sage leaves -OR-
1	tb	Sage, dried -OR-
1	c	Parsley, fresh chopped roughly
75	g	Cheese, well flavoured
3		Eggs
		Salt
		Pepper
1/2	ts	Cinnamon, ground
1/2	ts	Ginger, ground
3/4	c	Milk
40	g	Raisins -OPTIONAL-

Make the pastry and line an 18-20cm/7-8" flan case and bake it blind. [See, I knew there was a connection to your eating/ coughing/spluttering over 'old' chillies!]

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 [180^C/350^F] for approximately 20 minutes or till the tart is risen, firm and lightly browned. Serve warm or cold.

The 'ember day' was one of many days in the year on which the church forbade the eating of meat although dairy products, eggs and fish were allowed. The spices and raisins give the flan a medieval flavour but if you do not fancy the sweetness just leave the raisins out.

from THE BRITISH MUSEUM COOKBOOK by MICHELLE BERRIEDALE-JOHNSON typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 08-13-98 (06:31) Doc's Place Bbs Online. (253) Cooking

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