TO MAKE A TART (TOURTE), take four handfuls of beets, two handfuls of parsley and a handful of chervil, a sprig of fennel, and two handfuls of spinach, and pick them over and wash them in cold water, then cut them up very small; then bray two sorts of cheeses, to wit a hard and a medium, and then add two eggs thereto, yolks and whites, and bray them in with the cheese; then put the herbs into the mortar and bray all together and also put therein some fine powder.  Or instead of this have ready brayed in the mortar two heads of ginger and onto this bray your cheese. Eggs and herbs and then cast ld cheese scraped or grated onto the herbs and take it to the oven anbd then have your tart made and eat it hot.

NICCOLO'S RECIPE
Makes (2) 8" tarts

1bunches greens (beet, chard, spinach)        ½ lb. Muenster cheese
4 eggs                                                      2 pie shells
½  lb. Romano cheese                                1 tsp. Fine spice powder ¹

Wash and clean the greens in cold water, chop small.  We used food processor to speed the process, but keep some to knife chop as well for texture.   Add grated cheeses, eggs and 1 tsp. (more or less) of fine spice powder.  Mix all together.  Pour into pie shells and bake at 350F until set and cheese & crust golden.
 

¹ FINE [SPICE] POWDER.  Take of white ginger and ounce and a dram, of selected cinnamon a quarter, of cloves and grains [of paradise] eash half a quarter of an ounce, and of lump sugar a quarter and reduce them to powder. (p. 298)