A Tart for Ember Day

Ember day was one of the many days in the year when the church forbade eating of meat (dairy, eggs, & fish were allowed).

250 g (9 oz.) wholeweat or whole meal pastry
(made with 150g (6 oz) wholewheat or wholemeal flour, 40 g (1 1/2 oz) each of butter and lard with a little cold water)
40 g (1 1/2 oz) butter
150g (6 oz) onions, roughly chopped
12 fresh sage leaves, chopped, (or 1 tablespoon dried sage)
2 handfuls fresh parsley, chopped roughly
75 g (3 oz) well flavoured cheese, grated
3 eggs
salt, pepper, 1/2 teaspoon each ground cinnamon, ginger
180 mL (6 fl. oz, 3/4 c.) milk
40 g ( 1 1/2 oz) raisins (optional)

make the pastry and line an 18-20 cm (7-8") flan case; bake it blind

melt the butter in a pan and gently cook the onions with the sage and parsley until they are just soft. Add the cheese, eggs, seasoning and milk and mix well. Add the raisins if you are using them and pour the mixture into the flan case. Bake in a moderate oven (180 C / 350 F / Gas Mark 4) for approx. 20 minutes or till the tart is risen, firm and lightly browned. Serves 6 warm or cold.

Source: "The British Museum Cookbook" by Michelle Berriedale-Johnson, 1987, British Museum Publications.