A Herb Tart

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website
186 To make an herb tart. Take spinach, blanch it and chop it and grate Parmesan cheese into it, a little pepper, small raisins, melted butter therein. Salt it and bake and make a tart out of it, as one normally makes covered tarts.

http://www.medievalcookery.com/cgi/display.pl?wes:186

Chard I had frozen(waste not!) in large pot of boiling water until it defrosted.
removed, drained lightly, chopped roughly
blind baked a standard modern slightly short (butter) pastry case
-chard in pastry case, added dab of melted butter, currants, a little grated paresan on top
-baked
-oops I forgot the pepper - would have helped taste
not too bad. Some people won't liek the sweetness of the currants.

version 2
-didn't chop chard
-used pyrex dish as base
-lots more melted butter (about 1/2 cup per small tart)

too much butter - greasy and lank
. tarts are easier with pastry base
chop the chard - stringy and hard to obtain a portion

twilight tourney jan 2010