Tart in Ymbre Day (Amber Day Tart) is a traditional Medieval recipe for a classic meatless tart of cheese and onions for a meatless day. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Amber Day Tart (Tart in Ymbre Day).
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Original Recipe
Tart in Ymbre Day
(from Forme of Cury)
Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese [brede AB] & bray it in a morter, and temper it vp with ayren. Do þerto butter, saffroun & salt, & raisons corauns, & a litel sugur with powdour douce, & bake it in a trap, & serue it forth.
Translation
Amber Day Tart. Take and parboil onions and herbs & press out the water & cut them small. Take green cheese [see note: bread] & grind it in a mortar, and mix with eggs. Add butter, saffron, salt, currants, and spices, & bake it in a pie shell, and serve it.
Modern Redaction
Ingredients:
3–4 small onions, chopped
2 bunches parsley, de-stemmed and chopped
240g ricotta or cottage cheese (the 'grene cheese' of the original is any young [ie not matured] cheese)
8 eggs, beaten
1 tbsp melted butter
1/8 tsp saffron
1/2 tsp salt
50g currants
1/4 tsp sugar
1/8 tsp cloves
1/8 tsp mace
1 22cm pie shell
1/2 tsp sage
1/2 tsp thyme
Method:
Parboil or fry the onions and parsley until soft. Drain well and mix with all the other ingredients. Pour into the pie shell and place in an oven pre-heated to 180°C (350°F/Gas Mark 4) for about 40 minutes, or until the pastry has browned and the filling is set.
There are variants of this recipe that have bread as a main ingredient. Simply replace the cheese with 90g unseasoned breadcrubms.
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