This is a wonderful tart of greens and cheese and makes a great side dish or stand alone pie.
Country: Germany Century: 16th
Heat milk until it reaches about 180 degrees ( when small bubbles begin to form). Remove the milk from heat and stir in vinegar. Leave to sit and then strain curds through a cheesecloth. Blanch spinach chard leaves in hot water (put them in just long enough to begin to wilt - about 15-20 seconds. Shred the blanched greens. Mix the greens, cheese curds and parmesan together and put into the pie crust. Sprinkle with olive oil and bake at 350°F for about 40 minutes, or until it has set and begins to brown.
*Frozen chopped spinach can be used as an alternative to blanching fresh vegetables.
**Tart is good covered (as the original recipe specifies) or as an open tart.
Original Recipe Sources
Source [ Das Kuchbuch der Sabina Welserin , T. Gloning (transcr.)]: 30 To make Genovese tart. Take eighteen ounces of chard or spinach, three ounces of grated cheese, two and one half ounces of olive oil and the fresh cheese from six ounces of curdled milk. And blanch the herbs and chop them small and stir it all together and make a good covered tart with it.