Onion and Herb Tart

From The Forme of Cury, 1390

Tart in Ymber Day

Tak & parboyle oynons & erbes & presse oute þe water & hewe hem smale, tak brede & bray hit in a mortar & temper hit wit ayron, do þerto butter, safron, & salt & raysons corans & a litul sugar wiþ poudor douce, & bak hit in a trap & serue hit forth.

Tart in Ember Day

Take and parboil onions and herbs and press out the water and hew them small. Take bread and pound it in a mortar and temper it with eggs. Do thereto butter, saffron, salt and raisins Corinth and a little sugar with powder douce and bake it in a trap and serve it forth.

NOTE: for the dairy-free version, substitute another oil for the butter or omit entirely.


1 9″ pie crust (baked)
4 med. onions, chopped
1/4c chopped parsley
1/2 tsp. dried rosemary, ground
1/2 tsp. dried mint
3/4 c breadcrumbs
2 eggs
2 tbsp butter, melted
pinch of saffron to taste
1/2 tsp salt
1/4 c currants
1 tsp. ground ginger
touch of cinnamon

Simmer the onions and herbs until the onions are soft. Drain well. Add remaining ingredients and fill pie. Bake at 350 for 30-40 minutes or until set.

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