For the Pie Feast at Harvest Raid, I pulled from my most-loved source, Sabina Welserin’s 16th century cookbook, for one of my vegetarian offerings. Though the feast was absolutely not advertised as gluten-free, I decided to remove the crust for this dish at this specific feast. I will use a standard shortcrust for it in the future.
30 To make Genovese tart
Take eighteen ounces of chard or spinach, three ounces of grated cheese, two and one half ounces of olive oil and the fresh cheese from six ounces of curdled milk . And blanch the herbs and chop them small and stir it all together and make a good covered tart with it.
Sabina Welserin’s Genovese Tart
Prepared pie crust (if not using crust, oil the pan with olive oil)
1 lb Ricotta
1 c Mozarella cheese, shredded
10 oz Spinach (frozen)
1/2 Onion, chopped
1. Preheat oven to 350F.
2. Thaw frozen spinach according to directions, then sautee with onions, garlic, herbs and spices (to taste). Cook until onions are transparent, then set aside to cool.
3. Combine ricotta, eggs, and cheese in a bowl. Add spinach mixture and combine.
4. Pour tart mixture into pie crust or oiled pie pan and bake for 40 min, or until cooked throughout. To test for doneness, gently jiggle the pan or insert a toothpick or fork — fully-cooked tarts will not jiggle in the middle and will leave the toothpick or fork clean/without mixture.
5. Serve warm or at room temperature.