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 Open shortcrust base filled with seasoned cheese and whole egg, baked. Known at least since AW 1591  Original Receipt in 'A book of cookrye. Very necessary for all such as delight therin', gathered by "AW" (AW 1591);To make a Tarte of Cheese. Take good fine paste and drive it as thin as you can. Then take cheese, pare it, mince it, and braye it in a morter with the yolks of Egs til it be like paste, then put it in a faire dish with clarified butter, and then put it abroade into your paste and cover it with a faire cut cover, and so bake it: that doon, serve it forth.  |
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