Tarty like it’s 1399!
From ‘To the King’s Taste: Richard II’s Book of Feasts and Recipes Adapted for Modern Cooking’.
Probably the best way I can describe this bake is that it’s somewhere between sweet and savoury, and it’s a kind of cheesecake-tart-quiche-pudding.
Beautifully light, delicately flavoured, and nestling in a shortcrust pastry case, I love this magical mix of Brie, double cream, saffron, brown sugar, nutmeg, salt, pepper and eggs.
And I’m always up for a mix of history and cookery.