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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