Cremoneze Tart

Source:

France, 16th c.

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Recipe by Daniel Myers

This recipe is another variation on a spinach tart. The addition of mint and currants makes it a fantastic mix of sweet and savory.

Ingredients

1/2 pound spinach, washed and chopped
1/2 cup chopped mint
2 eggs
1/2 cup grated parmesan
4 Tbsp. butter
1 Tbsp. sugar
2 Tbsp. currants
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Method

Mix all ingredients together. Put in single crust and bake at 350° until done, about 45 minutes.

To make a cremoneze green tart. Take spinach & put it to boil, & chop it fine, & a handful of chopped mint, with 2 ounces of grated parmesan, four ounces of melted butter, three ounces of sugar, two ounces of currants, two raw eggs, a quarter ounce of cinnamon, two nutmegs, & make the tart like the others, & sugar thereon, & serve it so.

Published: 2010-09-14