Porretærte

The story

Warm savory tarts, lune tærter, are listed by Skagen Online, a Danish guide to holiday food, among the classics of the Easter lunch, alongside gravlax, lamb with horseradish and homemade chicken salad. They bring something hot to a table that otherwise leans on cold herring, eggs and cured fish. Lex, the Danish national encyclopedia, traces the word tærte through Middle Low German to the French tarte and describes the savory kind as vegetables set in an egg-and-cream mixture, baked in a crisp shell of shortcrust or puff pastry. Its two examples are spinach and leek. The Skandibaking blog recalls leeks as a staple of the savory tarts its authors' mother baked. The Easter lunch that the tart belongs to is a modern custom: Lex dates the påskefrokost as a feast with family and friends to the late 1950s, when it replaced the plain food of the fasting season. In 2027 Easter Sunday falls on March 28. Bake the tart in the morning, rewarm it while the herring course is eaten, and serve it with a green salad.