Wild Herb Tart
Recipe : Wild Herb Tart
Method :
Tart pastry 3 oz Grated cheese*
2 oz Fresh leaf spinach
2 oz Greens **see note
1 lg Leek
4 Spring onions
4 tb (heaped) chopped parsley
5 Eggs (less 1 white)
1/2 pt Milk
1/2 pt Single cream
*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias
|
|
|
|
|
|
|
|
|
|
|
|