Title: Wild Herb Tart
Categories: Vegetarian
Yield: 4 Servings

		Tart pastry
3	oz	Grated cheese*
2	oz	Fresh leaf spinach
2	oz	Greens **see note
1	lg	Leek
4		Spring onions
4	tb	(heaped) chopped parsley
5		Eggs (less 1 white)
1/2	pt	Milk
1/2	pt	Single cream

*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

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