Recipe by Daniel Myers

This is such a simple dish and so suited to the modern palate that just about everybody and their cousin has their own version. My lady likes it so much that we've been calling it "Emma's Day Tart"

6 eggs
1/2 medium onion, coarsley chopped
1/2 lb. soft cheese, grated
4 Tbsp. butter, melted
1/2 cup zante raisins (a.k.a. "Dried Currants-Zante")
1 Tbsp. sugar
sage
parsley
hyssop
powder douce
salt
saffron

Grind saffron, mix with butter and set aside. Parboil onions and fresh herbs and drain. Finely chop herbs. Beat eggs and combine with saffron-butter, onions, and remaining ingredients, pour into pastry shell, and bake at 350°F for one hour.

Source [Forme of Cury in Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]: Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do þerto butter, safroun & salt, & raisouns corauns, & a litel sugar with powdour douce, & bake it in a trap, & serue it forth.

Source [Ancient Cookery, S. Pegge (ed.)]: Tart in Ymbre day. Take and perboile oynouns presse out þe water & hewe hem smale. take brede & bray it in a morter, and temper it up with Ayren. do þerto butter, safroun and salt, & raisouns corauns, & a litel sugur with powdour douce, and bake it in a trap, & serue it forth.

Source:

England, 14th c.