Wild Herb Tart

Tart pastry 3 oz Grated cheese*

2 oz Fresh leaf spinach

2 oz Greens **see note

1 lg Leek

4 Spring onions

4 tb (heaped) chopped parsley

5 Eggs (less 1 white)

1/2 pt Milk

1/2 pt Single cream

*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias