Wild herb tart

4 servings

Ingredients

Quantity Ingredient
Tart pastry
3 ounces Grated cheese*
2 ounces Fresh leaf spinach
2 ounces Greens **see note
1 large Leek
4 Spring onions
4 tablespoons (heaped) chopped parsley
5 Eggs (less 1 white)
½ pint Milk
½ 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

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