Tart on Ember Day

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 1 lb/450 g onions
  • 1 tsp each, sage & thyme


Peel the onions, simmer with the herbs for some 20 minutes until just tender, allow to cool, drain, and chop finely.

Grind the cheese to a smooth paste, beat in the eggs to make a smooth batter, mix in the onions and other ingredients, pour into a greased 8-inch shallow dish, and bake at 180°C/350°F/gas mark 4 for some 40 minutes.