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quantity
short
crust
pastry
(enough
to
line
the
bottom
of
a
9
pie
plate)
2
tablespoons
olive
oil
1
onion,
finely
chopped
1
teaspoons
ground
ginger
1
garlic
clove,
minced
1
lbs
greens
(I
used
mostly
spinach
and
about
2
ounces
beet
greens)
cup
fresh
parsley,
roughly
chopped
2
tablespoons
fresh
thyme
leaves
1
tablespoon
fresh
rosemary,
roughly
chopped
1
tablespoon
fresh
marjoram
leaves
cup
grated
Gouda
cup
grated
Muenster
1
cup
golden
raisins
1
egg,
beaten
freshly
ground
sea
salt
and
black
pepper
Roll
pie
dough
out
to
about
1/8
thickness
and
use
it
to
line
a
9
pie
plate.
Refrigerate
20
minutes.
Preheat
oven
to
375
Fahrenheit.
Bake
pie
crust
5
minutes
then
set
aside
on
a
cooling
rack.
Heat
the
olive
oil
in
a
large
skillet
over
medium
high
heat.
When
the
oil
is
hot,
add
the
onion
and
a
good
amount
of
sea
salt.
Cook
the
onion
for
10
minutes,
stirring
occasionally.
Turn
the
heat
down
as
needed
to
keep
the
onions
from
browning.
Add
the
ginger
and
garlic
and
cook,
stirring,
1
minute.
Add
the
greens
and
herbs,
turn
the
heat
up
to
high
to
wilt
them.
When
the
greens
have
lost
1/3
to
of
their
original
volume,
remove
the
skillet
from
the
heat.
Stir
in
the
cheese,
raisins
and
beaten
egg.
Season
with
a
bit
more
sea
salt
and
a
generous
amount
of
black
pepper.
Pour
mixture
into
pastry
shell
then
bake
a
further
30
minutes
or
so,
or
until
crust
is
golden
brown.
Serves
6-8
Adapted
from
Herb
Tart
in
Francine
Segan,
Shakespeares
Kitchen:
Renaissance
Recipes
for
the
Contemporary
Cook
(New
York:
Random
House,
2003),
23.
Herb Tart