Wild Herb Tart from the Recipes EU Collection

 


Wild Herb Tart Recipe

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Wild Herb Tart
Tart pastry
3 oz Grated cheese*
2 oz Fresh leaf spinach
2 oz Greens **see note
1 large Leek
4 Spring onions
4 tbsp (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
 


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