A tart for ember day recipe

A Tart for Ember Day recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

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.
This recipe for "A tart for ember day" is a delicious and traditional dish that can be enjoyed during ember days, which are observed in various Christian traditions. The tart is made with a crispy crust and filled with a delectable combination of seasonal fruits or vegetables. It is perfect for celebrating the changing seasons and can be served as a dessert or a savory main course. The recipe has been passed down through generations and is cherished for its simplicity and comforting flavors.

Keywords: tart, ember day, traditional, seasonal, fruits/vegetables

A tart for ember day recipe details

A tart for ember day recipe, recipe Rating: 4.6
Number of votes:106

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)

Instructions: 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.

* 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.