Libby Stephenson | Herb Tart | Bard Cook Club @LibbyStephenson | Uploaded April 2021 | Updated October 2024, 1 hour ago.
May God have mercy on my soul.
Ingredients:
1 unbaked pie crust
1 onion, chopped
3 lugs olive oil
1 garlic clove, minced
ginger, equal in portion to the garlic (can be minced or pureed)
1 lb (450 g) baby greens (I'm using baby spinach, arugula, and watercress)
1 handful fresh herbs (I'm using chives, mint, and oregano)
1 large handful soft cheese (I'm using cream cheese; you can use a semi-soft cheese, like mozzarella or burrata, but grate it first)
1 egg
1 small handful dried currants or raisins
1 pinch sugar
salt and pepper, to taste
sprinkling of nutmeg
1) Preheat your oven to 190 C (375 F). Bake the pie crust for 5 minutes.
2) Sauté the onion in the olive oil in a large pan over low heat for 10 minutes, stirring occasionally.
3) Chop the greens and herbs roughly, removing any woody stems.
4) Add ginger and garlic to the pan, and let cook for 1 minute.
5) Turn the burner to high, wilt the greens and herbs.
6) Mix in the remaining ingredients.
7) Pour into pie shell, bake 30 minutes.
TWITTER: @libbylste
GOODREADS: goodreads.com/author/show/7303573.Libby_Stephenson
Music:
Cello Suite #1 in G - Prelude - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100298.
Artist: incompetech.com
Divertimento K131 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100533
Artist: incompetech.com
Angevin 120 loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1200111
Artist: incompetech.com
May God have mercy on my soul.
Ingredients:
1 unbaked pie crust
1 onion, chopped
3 lugs olive oil
1 garlic clove, minced
ginger, equal in portion to the garlic (can be minced or pureed)
1 lb (450 g) baby greens (I'm using baby spinach, arugula, and watercress)
1 handful fresh herbs (I'm using chives, mint, and oregano)
1 large handful soft cheese (I'm using cream cheese; you can use a semi-soft cheese, like mozzarella or burrata, but grate it first)
1 egg
1 small handful dried currants or raisins
1 pinch sugar
salt and pepper, to taste
sprinkling of nutmeg
1) Preheat your oven to 190 C (375 F). Bake the pie crust for 5 minutes.
2) Sauté the onion in the olive oil in a large pan over low heat for 10 minutes, stirring occasionally.
3) Chop the greens and herbs roughly, removing any woody stems.
4) Add ginger and garlic to the pan, and let cook for 1 minute.
5) Turn the burner to high, wilt the greens and herbs.
6) Mix in the remaining ingredients.
7) Pour into pie shell, bake 30 minutes.
TWITTER: @libbylste
GOODREADS: goodreads.com/author/show/7303573.Libby_Stephenson
Music:
Cello Suite #1 in G - Prelude - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100298.
Artist: incompetech.com
Divertimento K131 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100533
Artist: incompetech.com
Angevin 120 loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1200111
Artist: incompetech.com
