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Adjusted for my family's tastes - cambozola cheese, beaten egg, just a dollop of sour cream, caramelized onions and fresh ground pepper. There are just two of us - the tarte is about 6 inches across and an inch high, but very rich. It takes us three days of having a small wedge for an appetizer to finish it up. We love it!

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by Martin. The seasoning of pepper, mace, cinnamon and vinegar made for a unusual but tasty flavour

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with a side of Tarte of Green Peas

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Tarts Owt of Lent by Melinda Phillips

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My very sad Tarte out of Lent.  Lessons were learned!

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Well, I couldn't find Cheshire Cheese, so I made it with Feta, Cheddar and Havarte. I think something had too much salt, but it was interesting.

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With a few tudor roses!

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Not beautiful but it was tasty.

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Surprised how nice the pie tasted will make it again soon!

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Pastry was good, stood up well, used the wrong cheese and it leaked out. I used a strong epicure thinking it was harder - but with right cheese would be delicious

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This went down very well on a bed of rice. Flavoured with my blend of Poudre Fort spice mix and some whole cubebs.

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Filling was a bit runny for a free-standing pastry case but it was very tasty with some chives for flavour.

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2nd attempt was a bit better.

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It took two attemps! the first was a bit of a pig's ear but tasted good.

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Wrote this with the juice of an orange and a nib pen... heated it up later to reveal what was written

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Sheila Laurens

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See above, can't seem to work out how to add a second photo!

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Heather Daley
Worked out much better than I thought it would. Didn't add the milk/cream as it seemed quite wet without it! Tasted great.

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Our Tudor Feast, Tarte owt of lent we used three types of cheese 40% Gruyere 40% cheddar and 20 % Parmesan and Rychewys was my favourite especially the pastries on both dishes. Freyletts en Galentyne was my least favourite but a hit with the boys as they were drinking beer and the combination went down so well together

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Our Tudor feast

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Tarte o

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by Chef Christy
I have been working on a gluten-free crust that would stand up to being a hand pie, and it worked wonderfully on these!  I baked them because of the dough instead of frying them, but they are delicious! http://askchefchristy.com/blog/rychewys/

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Melissa Quinn
Made half of the cheese myself, and used a strong white cheddar for the rest.  Delicious, and my kids loved it!  I will definitely make this again!  The shell worked fairly well, but leaked a bit

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It doesn't look like the recipie but it was quite tasty and good

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Somebody Can't Wait for the Spit-Roasted Pork to be Done

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Somebody Can't Wait for the Spit-Roasted Pork to be Done

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My very own Tudor Cheese Tarte. I put a bit more cheese in than shown on the video. It tastes delicious :-)

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Tarts Owt of Lente

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I wouldn't eat this dish without the Tart of Green Peas - it is very citrusy but the tart reduces that citrus flavour. The same applies with the tart as well.

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Teresa Walker
I forgot to add my name to the one below. :)

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Here are the ones I baked. I cheated and used bought pastry, but was pleased with the results. They weren't as hard to make as I thought they would be.

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I used soft goats cheese and seasoned it with long pepper and mace. Could have been a bit cheesier for my liking but not bad.

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Here's my Tarte. I used soft goats cheese which I flavoured with Long Pepper and Mace. Very mild flavour but still quite delicious.

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Our Tudor fest

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Finding some of the ingredients in the U.S.A. can be a challenge. I also had to convert the measurements to something I could understand, but I think I came close. Sweet meats are not something Americans have often, which is surprising since we love sweet everything else. I think I used too many bread crumbs, and if I make it again, I’ll halve the amount. I also think it should have had more vinegar for the sour taste. I liked it and would make it again.

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Absolutely delicious

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Really delicious.  Golden pastry and a salty cheesy filling   Here is my blog post link: http://sherryspickings.blogspot.com.au/2016/07/tarte-owt-of-lente-or-tudor-cheese-pie.html

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this is really delicious. Golden pastry and a rich salty filling

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Tina Harrup
Something of a disaster.  Edible but tasteless.

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I imagine my pastries ended up tasting similar to the way they were intended, though I am not sure I would make them again. They were pretty good, but I think I need to wean myself off of my sweet tooth a bit more to enjoy these properly!

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It smells delicious, I can't wait to eat it.

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Finished dish, served with roasted turnips seasoned with sea salt and cubebs. (D. Novak

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Finished fylettys served with roasted turnips seasones with sea salt and cubebs.

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Spit roasted pork simmering in spiced pork stock. (D. Novak)

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By Jane
Made freehand in authentic Tudor style. The picture shows its best profile as some of the filling did escape. It tasted wonderful, though.

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By Jane
Made freehand in authentic Tudor style. The picture shows its best profile as some of the filling escaped. It tasted wonderful, though.

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Made without a tin, in true Tudor manner, but the picture shows its best profile, not the side where some of the filling escaped. Tasted wonderful!

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Helen Crossman

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Not bad for my first ever attempt with home-made crust. The dough didn't cook all the way through, but the cheddar, parmesan, scallion, nutmeg, and rosemary filling was awesome.

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Claudia Morales

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By Claudia Morales

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Made with shortcrust pastry; usual quantities
225 g flour to 100 g butter. Filling made with Cheddar cheese. Quite delicious, rich and filling!

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Used roquefort and 2 small eggs in the filling (held together very well). Used homemade, modern pie crust as I already had a batch in the freezer. Turned out very well! Will make again, next time with a standing crust.

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Found this to be a very tasty dish. The combination of cloves, mace, pepper and vinegar to the gravy reminded me of brown sauce.

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Made this evening for dinner. Turned out lovely - really delicious and would make this again.

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Looks good to me!

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These turned out really nicely, the filling was tasty though next time I'd double the amount of cinnamon for an extra kick of flavour! I had leftover pastry so I made some more of these, but with a piece of a Galaxy bar inside each one - divine!

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Well there was a little spillage. Love the all butter crust. Will make this again!

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For someone without experience in cooking such things and with a minimal recipe, I think it didn't turn out too bad! A bit dry, the filling not completely as it should be (my supermarkets didn't sell this kind of cheese, just cheap Cheddar), but quite OK

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Due to shortage of time, I improvised with a tart pan and ready-made pie crust and ricotta cheese (the store did not have the kind specified in the recipe).
I had to use almost 32 oz. of ricotta cheese with the cream to bring it to a reasonable texture. I seasoned it only with salt and pepper to taste, and baked it at 350F for 45 minutes and it came out a beautiful golden brown, and light and fluffy cheese filling. Plus, it tasted wonderful. The next time I do this, it will be all from scratch and with the right kind of cheese. I'm looking forward to see the results from that one!

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I didn't think it would be so delicious. Will be a lovely addition to a summer menu with salad.

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I have made the pie with Riccotta instead (double the dose because it was very liquid) and added some nutmeg. Was good but still found it a bit bland

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Here is my finished Tarte! I did use a pre made pastry and a mixture of cheddar and ricotta cheese with pepper, cloves, nutmeg, and some chopped spinach. I truly liked it! How fun!

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My second attempt turned out great

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Didn't use the cream as the mix seemed wet enough. worked really well.
https://uk.pinterest.com/pin/309481805627243218/

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The pie tasted great and was even better the next day as a cold slice.

I used 3 cheeses, ricotta, cottage and cheddar.

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I thought these came out really well! I wasn't sure how a desert with pepper would come out but I was pleasantly surprised.

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I thought they came out really well. My husband thought the vinegar taste was too strong, but I would make it again.

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Harleian MS 279 (~1430) - Fylettys en Galentyne - Stewed Pork

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Harleian MS 279 (~1430) - Fylettys en Galentyne - Stewed Pork

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Trying to trace the domestication of pigs is a puzzle. Research indicates that many plants and animals were domesticated in central Asia, Turkey and Iran and were brought to Europe. However, researchers speculate that the wild pig was native to Europe, and may have been domesticated in Europe separately from similar animals found in Asia.

Pigs were semi-domesticated in the middle ages. They were left to run wild and to care for themselves independently. In November they would be rounded up and slaughtered. Excess meat was salted or smoked. It is possible that pork was one of the more common foods that were eaten during this time. The Doomsday Book in 1085 records the population of pigs in Norfolk, Sussex and Essex as 31,000 animals.

One interesting, albeit grim bit of information I ran across while researching domesticated pigs had to do with animal trials. In the middle ages if an animal committed a crime, it would be put on trial before being punished. There are at least 85 documented animal trials, and possibly more that were undocumented. For more information on animal trials, visit this link.

Another interesting tidbit of information regarding pigs--in 1132, Crown Prince Louis Phillipe died when his horse tripped over a pig in Paris. By the 1300's, pigs become one of the earliest animals to be used in commercial art. Butcher's shops began to use pigs in artwork as a way of attracting customers to their shops.

.xvj. Fylettys en Galentyne. - Take fayre porke, ]>e fore quarter, an take of ]>e skyne ; an put Jje porke on a fayre spete, an rost it half y-now ; Jjan take it of, an smyte it in fayre pecys, & caste it on a fayre potte ; J^an take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an f rye in a panne of fayre grece ; l^an caste hem in }e potte to ]>e porke ; )7an take gode broth of moton or of beef, an caste J^er-to, an J^an caste J^er-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys ; Jian tak fayre brede, an vynegre, an stepe j^e brede with ]>e same brothe, an strayne it on blode, with ale, or ellys sawnderys, and *salt, an lat hym boyle y-now, an serue it forth.

xvj - Fylettys en Galentyne. Take fayre porke, the fore quarter, an take of the skyne; an put the porke on a fayre spete, an rost it half y-now; than take it of, an smyte it in fayre pecys, and caste it on a fayre potte; than take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; than caste hem in the potte to the porke; than take gode broth of moton or of beef, an caste ther-to, an than caste ther-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; than tak fayre brede, an vynegre, an stepe the brede with the same brothe, an strayne it on blode, with ale, or ellys sawnderys, andsalt, an lat hym boyle y-now, an serue it forth.

16. Fillets in Galentyne - Take fair pork, the fore quarter (boston butt or shoulder), an take off the skin; an put the pork on a fair spit, an roast it half enough; than take it off and cut it into bite sized pieces (smyte it in fayre pecys), and cast it on a fair pot; than take onions and shred them, and peel them (and peel them not to small), and fry in a pan of fair grease; then cast them in the pot to the pork; than take good broth of mutton or of beef, and cast there-to, and than cast thereto powder pepper, cinnamon, cloves, and mace, and let them boil well together; than take fair bread, and vinegar, an soak the bread with the same broth, and strain it on blood, with ale, or else sandalwood, and salt, an let them boil enough, and serve it forth.

Interpreted Recipe Serves 1 as a main, 2 as a side

1/4 pound pork sliced (I broiled the tenderloin 3 minutes on each side and let cool, then cut into bite sized pieces)
1 C. broth (beef, chicken or a 50/50 mix of beef and chicken)
1/4 C. onion cut into thin slices
1 tbsp. olive oil
1/4 tsp. each pepper & cinnamon
1/8 tsp. each clove and mace
2 tbsp. bread crumbs (I used rastons)
1 tsp. red wine vinegar
1 tsp. sandalwood
Salt to taste

I had a spare "tail" of tenderloin I had saved for this recipe, so I broiled it for 3 minutes on each side, and set it aside to cool. While the pork is cooling, slice and shred the onion and cooked it slowly in the olive oil until tender but not browned. Heat the broth with the sandalwood to just below simmer and allow to steep (I used beef broth andsandalwood chips, I did not get the reddish color I was expecting, you may want to add more sandalwood. What I did get was a broth that looked more substantially brown). Add the vinegar to the bread crumbs and allow to soften.

Strain the sandalwood from the broth if needed, add the onion, pork into bite sized chunk, cinnamon, pepper, mace and cloves. Cook until the pork has cooked thoroughly. Add 2 additional tablespoons of the broth to the bread crumbs to make "slurry" of sorts, and then add the breadcrumbs to the pork mixture and stir until the broth has thickened. Taste for seasoning, add additional salt if needed, and then serve.

My taste testers enjoyed this dish immensely. There are numerous interpretations of this recipe available online, this is mine. I would definately serve this dish again in the future. What I might change the next time I make it is lowering the amount of cinnamon and increasing the amount of sandalwood. I first became familiar with this recipe through the video below. I very much enjoy watching the many videos produced by Historic Royal Palaces. I highly recommend this resource.

Similar Recipes:
Forme of Cury (England, 1390)
Fylettes Of Galyntyne. XXVIII. Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do þerinne. seeþ it wele. and do þerinne powdour an salt an messe it forth.

Filetus in Galentine. Take filetes of porke and half hom rost, Smyte hom in peses with outene bost. Draw3e a lyoure of blode and brede withalle, Do venegur þer to, I wot þou schalle. Fors hit with powder of canel, or gode gynger, Sethe hit with þo flesshe, alle in fere. Salt and messe forthe, þenne Set hit in sale before gode menne.

To mak felettes in galentyne tak of the best of ribbes of pork and fley of the skyn and put the flesshe upon a broche and rost it till it be almost enoughe then tak it of and chope it in peces and put it in a pot with onyons butter and faire grece hole clowes maces quybibes and put it to gedur with a crust of bred and try it through a strener with whit wyne put ther to pouder of peper and put it in the pot and when it boilithe let it not be chargant and sesson it up with poudre of guingere and salt it and serue it.

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Harleian MS 279 (~1430) - Fylettys en Galentyne - Stewed Pork

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Trying to trace the domestication of pigs is a puzzle. Research indicates that many plants and animals were domesticated in central Asia, Turkey and Iran and were brought to Europe. However, researchers speculate that the wild pig was native to Europe, and may have been domesticated in Europe separately from similar animals found in Asia.

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By Kim. I used ricotta for the filling and a shortcrust pastry, but if I was doing it again I think I would use a hot water crust instead.

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I thought it was wonderful, my husband didn't care for the vinegar flavor tough. But I will definitely make it again for myself.

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My crust was a little soft so some of the cheese leaked out but it was delicious!

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I worked from the original, using medieval spices that I keep on-hand, and posted the entire recipe and pictures to my blog here: http://askchefchristy.com/blog/fylettys-en-gale…k-fit-for-a-king/

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Second attempt! Added chives to the cheese and decorated with chive flowers. Used a tin to keep the shape which was a success.

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They were gorgeous. Like mince pies but much tastier with a great flavour. I'll definitely do them again. I think they'd make a great dessert with a vanilla sauce over - sort of sweet ravioli.

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I cheated a bit... but it smells amazing!

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Fylettys en Galentyne ready!

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Cooking the Fylettys en Galentyne - by Carla

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Tarte owt of lente from the inside - by Carla

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My Tarte owt of Lente - by Carla

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Made with Cheshire cheese, mace, nutmeg, cinnamon, cloves anyplace pepper. Pretty good hot, now waiting to see what it's like cold as I wasn't sure how the Tudors would have eaten it...

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by Elizabeth Urbach
I used a combination of Parmesan and cottage cheese, with pepper and mace for seasoning. I didn't have enough pastry to put a lid on my tarte, and I also baked the empty crust for 5 min. before adding the filling; that's when the crust slid down the walls of the tin. I also thought there wasn't much filling; you can see it barely covers the crust! It is tasty, though.

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By Cassandra Goodworth

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Probably should have looked for the video on how to make this one. My dough was very wet and I wasn't sure how many the recipe was supposed to make so I tried different sizes. It's good either way.

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Tarte Owt of Lente  - by Sarah Paterson, Great Village, Nova Scotia

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Tarte Owt of Lente  - by Sarah Paterson, Great Village, Nova Scotia

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My duck egg yolk wash darkened my top a tad, but it smells divine!

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Here's my Tarte owt of Lente. My corgi, Stanley, is quite interested in it. I shared my leftovers with him.

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My Tart and fylettys

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by Zosia Marsh
I did cheat & bought ready made short crust pastry. However i did attempt making it without a dish but put it in a dish afterwards so it wouldn't leak in the oven. I only added pepper but next time will add some more spices. It is a lovely light straightforward pie to make. I followed the recipe. My hubby enjoyed the pie and said it was very nice.

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June 2016