England, 14th c.
Recipe by Daniel Myers
This is such a simple dish and so suited to the modern palate that just about everybody and their cousin has their own version. My lady likes it so much that we've been calling it "Emma's Day Tart"
4 Tbsp. butter, melted
1/2 tsp. salt
1/2 medium onion, coarsely chopped
1/2 lb. soft cheese, grated
1/2 cup currants (zante currants)
1 Tbsp. sugar
1 tsp. parsley
1 tsp. sage
1 tsp. hyssop
1 tsp. powder douce
Grind saffron with salt, mix with butter, and set aside.
Place onions into boiling water and cook until just tender and drain.
Beat eggs and combine with saffron-butter, onions, and remaining ingredients, pour into pastry shell, and bake at 350°F for one hour.
Tart in Ymbre day. Take and perboile oynouns presse out þe water & hewe hem smale. take brede & bray it in a morter, and temper it up with Ayren. do þerto butter, safroun and salt, & raisouns corauns, & a litel sugur with powdour douce, and bake it in a trap, & serue it forth.
Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do þerto butter, safroun &salt, & raisouns corauns, & a litel sugar with powdour douce, & bake it in a trap, & serue it forth.