Wild Herb Tart Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Tart pastry,
3 ounce: Grated cheese*,
2 ounce: Fresh leaf spinach,
2 ounce: Greens **see note,
1 large: Leek,
4: Spring onions,
4 tbsp: , (heaped) chopped parsley
5: Eggs, less 1 white
1/2 pint: Milk,
1/2 pint: Single cream,
Directions:
*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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetarian