| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
|
|
Tart pastry |
| 3 |
oz |
Grated cheese* |
| 2 |
oz |
Fresh leaf spinach |
| 2 |
oz |
Greens **see note |
| 1 |
lg |
Leek |
| 4 |
|
Spring onions |
| 4 |
tb |
(heaped) chopped parsley |
| 5 |
|
Eggs (less 1 white) |
| 1/2 |
pt |
Milk |
| 1/2 |
pt |
Single cream |
INSTRUCTIONS
*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be
sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster with the
greens, washed and shredded, but not cooked. Stir in the cheese before
cooking.
Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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