From Lancelot de Casteau, Ouverture de cuisine (Liège, 1604): Take two good handfuls of spinach & a handful of mint, & thoroughly chop the two together, & squeeze out the water, then take three ounces of grated Parmesan cheese, mix it with the chopped herbs, put it on pastry the thickness of a finger, then take a half pound of fresh cream cheese, & soften it well with three raw eggs, half a small pitcher of olive oil, a little pepper, & ginger, & mix all well together, & take a spoon, & scoop some white cheese, drop spoonfuls on the herbs three fingers apart one from another, & make the cover thin; the cover should be pierced with little holes with a finger, sprinkle a little more olive oil on top, & cook like other tarts.
