A tart for ember day
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.
- 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
- 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.
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