Its harvest time! So I thought I’d use up some of the sage I put up last year. This tart would be excellent with lots of fresh sage, and a branch of sage as a garnish, but I used dried sage from last year.
I also bought apples to make an apple pie with instead of this one, but they are fresh and crisp and amazing and are going to be eaten raw.
If you want to make cheese tarts of soft cheese, take soft cheese, which you will mash well into pieces in a mortar. Into this add eggs, butter and sage and mash them all together in the same mortar with the cheese. Then you shall fill the tarts with it and let them stand thus to bake. And when they are baked so you shall stick little hollows into them with your fingers and butter them well. Het eerste gedrukte Nederlandsche kookboek, Brussel, Thomas vander Noot
- 250 grams cheese
- 2 eggs
- 1 tbsp butter
- 1 tbsp sage, ground
- 1 tart shell
- Preheat oven to 350.
- Grind cheese, eggs, butter, and sage together. Pour mixture into tart shell. Bake for 35 minutes or until crust is brown and filling is firm.