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A Tart for Ember Day

An 'ember day' was one of the 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 very medieval flavour, but if you do not fancy the sweetness just leave the raisins out.

Ingredients:
9 ounces (250 g) wholewheat or wholemeal pastry*
1-1/2 ounces (40 g) butter
6 ounces (150 g) onions, roughly chopped
12 fresh sage leaves, chopped or 1 Tablespoon of dried sage
3 ounces (75 g) well flavored cheese, grated
3 eggs
salt and pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
3/4 cup (180 ml) milk
1-1/2 ounces (40 g) raisins (optional)

* Pastry is made with made with 6 ounces (150 g) wholewheat or wholemeal flour and 1-1/2 ounces (40 g) each of butter and lard and a little cold water. Make the pastry and line an 7- to 8-inch 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 mixture into the flan case. Bake in a moderate oven (350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4) for approximately 20 minutes or until the tart is risen, firm, and lightly browned. Serve warm or cold.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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