Recipe by Jennifer Marshall-Craig
2 cups Chard
1 cup Parsley
3-4 cups Spinach
1 sprig Fennel
1 cup Swiss Cheese
1/2 cup Parmesan Cheese
1 tsp. Powder Fine
Chop greens and sauté, drain to get rid of excess water. Let cool then mix with fine powder, eggs and cheeses. Roll out pastry dough of choice and place in pie pan, fill with greens mixture and bake at 375°F for 30 minutes.
Source [Le Ménagier de Paris, J. Hinson (trans.)]: To Make a Tart, take four handfuls of beets, two handfuls of parsley, an handful of chervil, a sprig of fennel and two handfuls of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray with two sorts of cheese, to wit a hard and a medium, and then add eggs thereto, yolks and whites, and bray them in with the cheese; then put the herbs into the mortar and bray all together and also put therein some fine powder. Or instead of this have ready brayed in the mortar two heads of ginger and onto this bray your cheese, eggs and herbs and then cast old cheese scraped and grated onto the herbs and take it to the oven and then have you tart make and eat it hot.
Published: April 7, 2011
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