Tart on Ember day

From Ancient Cookery; this version is from The Miscellany by Cariadoc of the Bow and Elizabeth Dendermonde

Parboil onions, and sage, and parsley and hew them small, then take good fat cheese, and bray it, and do thereto eggs, and temper it up therewith, and do thereto butter and sugar, and raisyngs of corince, and powder of ginger, and of canel, medel all this well together, and do ti in a coffin, and bake it uncoverred, and serve it forth.

7 oz cheese
4 medium onions (1 lb)
1/3 cup parsley
2 T fresh or 1.5 t dried sage
3 Tbsp butter
4 eggs
1 Tbsp sugar
1 t cinnamon
0.25 t ginger
4 Tbsp currants/raisans
9" pie crust

Chop the onions and boil 10 minutes, drain. Grate cheese, Mix everything and put in pie crust. We used Meunster, a more staongly flavoed cheese might be better.