A tart for ember day

A Tart for Ember Day

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
"A tart for ember day" is a delightful recipe that pays homage to the traditional Christian observance of Ember Days. This tart is a perfect blend of sweet and savory flavors, featuring a buttery crust filled with a rich mixture of seasonal fruits and vegetables. The combination of ingredients creates a harmonious balance of flavors that is sure to tantalize your taste buds. Whether enjoyed as a light lunch or a delicious dessert, this tart is a wonderful addition to any meal.

Keywords: tart, ember day, sweet and savory, seasonal fruits and vegetables, buttery crust.

A tart for ember day details

A tart for ember day, recipe Rating: 4.5
Number of votes:99

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.