The Barony of Vinhold

Original Recipe:

Take a libra and a half of fresh cheese and grate it. Note that the richer the cheese is in fat, the better; then take some chard, parsley, and marjoram; and when they are cleaned and washed, chop them very well with a knife, and mix them together with the cheese, combining and mixing with your hands so that they are well blended, and adding four eggs and enough pepper and a little saffron, as well as good lard or fresh butter, mixing and blending all these things very well, as I have said. And put this filling into a pan with a top crust and a bottom crust, and put it on a moderate fire; and when it seems to you to be half cooked, so that it will look more attractive, color it yellow with an egg yolk beaten with a little saffron. And to know when it is cooked, remember that when the top crust comes away and rises, then it will be good, and you may remove it from the fire.

Redaction (Serves 8):

Filling:

1 pound fresh cheese
½ pound Swiss chard leaves
1 handful fresh parsley
1 tbsp fresh marjoram leaves, or 1 tsp dried marjoram
4 tbsp butter, at room temperature
4 eggs
1 egg yolk
saffron
black pepper
salt
Pie crust:
1-3/4 cups flour
9 tbsp butter or margarine
1/3 cup water
1 tsp salt

Directions:

A few hours in advance, make the pie crust (pate brisee). Cut the butter into small pieces, and rub or cut it into the flour until the mixture has the consistency of sawdust. Dissolve the salt in half of the water, and add to the flour mixture. Combine quickly with your fingertips, without overworking, just until the dough comes together. If necessary, add more water as required. Form into a thick disk, wrap in plastic wrap or waxed paper, and leave to rest in the refrigerator at least 2 hours before using.

Preheat the oven to 400 degrees F.
Grate or mash the cheese. Trim and wash the greens and herbs. Chop them finely in a food processor, then add the cheese and process until you have a smooth green mixture, scraping down the sides of the bowl as needed. Beat the whole eggs and blend them into the mixture. Add salt to taste, and plenty of freshly ground pepper (start with ¼ tsp salt and 1/4 tsp pepper and see how it tastes). Crush 3 or 4 threads of saffron between your fingers and add them to the mixture along with the softened butter. Process until thoroughly blended.

Roll out about 2/3 of the dough and line a deep 9-inch tart pan (use 8-inch cake pan if you need). Add the filling, roll out the remaining pastry, and cover the pie, pressing the seams tightly shut. Set the tart pan on a baking sheet to catch any drips, and put in the oven. Crush a few threads of saffron between your fingers and add them to the egg yolk; beat well to blend and leave to infuse. When the pie has baked for 15 minutes, remove from the oven and paint the top crust with the egg yolk and saffron mixture. Return to the oven and bake for another 45 minutes to an hour.