spinach tart

[cellio]

Baronial 12th night is traditionally a free pot-luck event. I generally try to bring a main dish (knowing that most main dishes brought will be meat). This year I adapted the spinach tart from Cariadoc's Miscellany (his recipe is about three-quarters of the way down the page). For two 9" crusts I used the following:

10oz fresh spinach
about 3/4 bunch of fresh parsley
about 1T fennel seed (maybe more)
about 1T ground ginger
10 eggs
8oz cheddar
8oz mozzerella

(I didn't have any chevril or beet leaves.)

I chopped everything reasonably finely but I did not try to reduce it further like the original suggests. I had a little too much fennel. Next time I make it I will increase the ginger and perhaps try different cheeses; for a modern use I think havarti or parmesan would be tasty. I will also increase the spinach a bit or add another green; I was planning on 3/4 pound of spinach but didn't quite have enough.

I never know if people at potlucks will actually eat their veggies, but these both went pretty quickly so I guess people liked it. :-)

Comments

[cellio]

Ooh, that sounds good -- thanks!