Herbolata de Maio — 15th-Century Italian Green Herb Tart

Instructions

1. Herb preparation and green juice extraction: Thoroughly wash Swiss chard (or spinach), parsley, sage, and mint under cold running water; pat dry and chop coarsely. Pound thoroughly in a mortar (or pulse in a food processor with 1–2 tbsp cold water) until completely broken down into a fine pulp. Wrap in a clean cloth (or fine sieve) and press firmly to extract approx. 30–40 mL of intense green herb juice. (This volume is a guideline; do not force excess watery liquid into the filling.)
2. Cheese and egg white base: Place ricotta cheese in a mixing bowl and mash with a whisk or wooden spoon until smooth. Gradually stir in milk to loosen the texture, then gently fold in egg whites without whipping.
3. Blending green juice and seasonings: Pour the extracted green herb juice into the cheese mixture. Add ground ginger, granulated sugar, dried marjoram, and fine salt (approx. 1 g); stir thoroughly until completely blended into a uniform, brilliant green mixture (honoring the historical note: 'the greener it is, the better and more beautiful it appears').
4. Preparing the tart shell: Lightly grease an 18–20 cm tart pan with unsalted butter. Line with the thawed shortcrust pastry sheet and prick the base lightly with a fork. Pour in the green herb-cheese filling, leaving a small margin at the rim to prevent overflow.
5. Oven baking and safety verification: Bake in a preheated oven at 180°C (350°F) for 25–30 minutes until the crust is cooked through according to pastry instructions. Confirm that the core internal temperature reaches at least 75°C (167°F) for 1 minute using a food thermometer (do not rely solely on visual setting or firmness; bake longer if the temperature is insufficient).
6. Finishing and food-safe storage: Allow to cool slightly. Optionally dust with powdered sugar (1/2 tsp) and sprinkle lightly with edible rosewater (1/2 tsp). Thoroughly wash and sanitize hands and all utensils that touched raw eggs or dairy. Once cooled, do not leave at room temperature; store promptly in an airtight container under refrigeration (10°C / 50°F or below).