The Shire of Port Oasis held an Althing this summer where I taught a hands-on class on how to make two tarts: the White Roman Tart from Ouverture de Cuisine and Sabina Welserin’s Herb Tart (133). One was a given, and the other, a gamble.
133 An herb tart
First, take a small handful of hyssop, mint, chard and sage. There should be three times more of chard than of the other herbs, according to how large one will make the tart. Take clarified butter and fry the herbs named above therein, take raisins, small currants and sugar, as much as you feel is right. Take then eight eggs, beat them carefully into that which is described above and make a pastry shell with an egg and bake it slowly.
My Happy Kitchen Helpers™ helped me de-vein the chard and chop the herbs for this tart, and they were gracious enough to stand around the kitchen, chat with me, and listen to me blather on about my love of Sabina Welserin and general medieval and renaissance cooking for awhile. At the end of it, this tart was savory, but on this go-around needed salt, because that was the one addition I’d forgotten for this recipe. It’s definitely different than our modern palate prepares us for, but the Shire was very gracious — and since both tarts were finished by the end of the day, I’ll call it a success worth sharing.
I actually don’t have a specific redaction for this recipe — the one listed above is easy enough to follow: Chop chard, mint, and sage (omitting hyssop because it’s not easy to come by here), fry in butter with spices (and salt!). Add in raisins, currants, and spices, then let cool. Beat eggs and cream, mix together all ingredients, pour into prepared pie shell, and bake at 425*F until done. ..Maybe I should make a better recipe for this, but it was pretty standard as far as pies go. And, with the permission of Lady Kismira, some photos!