Katherne cooked these tarts for the Flametree Ball 2012. The College of St Malachy has used the recipe for numerous previous Flametree Balls and Newcomers Feasts.
150g spinach, chopped
1/2 c parsley, chopped
2 tbsp chervil
1 tsp fennel, ground
150g cheddar cheese, shredded
150g mozarella cheese, shredded
1 nine-inch pie crust (shortcrust pastry)
Bake the pie crust at 200C for ten minutes. Mix the remaining ingredients together and put them into the crust, then bake the pie at 180C for forty minutes. Cut into six equal portions.
Makes one 9-inch pie.
Source: Le Menagier de Paris (1395), redaction from Cariadoc’s Miscellany.