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Tart de Bry (Pounded Cheese Tart)
Tart de Bry (Pounded Cheese Tart) is a traditional Medieval recipe for a tart made with pounded cheese. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pounded Cheese Tart (Tart de Bry).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8–10
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesBritish RecipesEnglish Recipes
Original Recipe
Tart de Bry
(from A Forme of Cury)
Take a Cruſt ynche depe in a trape. take zolkes of Ayren rawe et cheſe ruayn. et medle it et þe zolkes togȳd, and do þ9to powdor gyngr. ſafronn. and ſalt. do it in a trape, bake it and sūe it forth.
Modern Redaction
Note that the 'bry' mentioned here is not brie cheese, but refers to the process, 'to bry', or to pound to a paste in a mortar. I would suggest a soft cheese is best to use here, though you can use a harder cheese, just mix with a little butter so you can pound to a paste.
Ingredients:
1
pie crust (sufficient for a large quiche dish)
6 eggs
500g creamy cheese (eg camembert, brie, port salut), cut into small cubes
large pinch of salt
6
saffron threads
1 tsp salt
½ tsp
ginger
Method:
Dice your cheese, place in a mortar and pound to a smooth paste.
Beat the eggs and saffron together and leave to infuse for about five minutes then add the remaining ingredients. Mix thoroughly to combine then pour into a quiche dish lined with pastry and bake in an oven pre-heated to 180°C (160°C/350°F/Gas Mark 4) for about 25 minutes (until the egg mixture solidifies and the pastry has cooked).
Allow to cool and serve.
Alternatively, you can shape the pastry as a French rustic tart (galette) which means that you can cook without a tart tin and all you would need would be a paddle to transfer your pie into and out of the oven.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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