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French Fridays with Dorie: Gerard’s Mustard Tart

October 8, 2010

Bonjour mes amis! It is week two of French Fridays with Dorie, and this week’s recipe, selected by Dorie herself, is Gerard’s Mustard Tart. This is a savory tart, made with two kinds of mustard, eggs, and cream, and topped with matchstick-thin carrots and leeks. We ate it as a side dish one night and an hors d’oeuvre the next night.

 

Are you getting tired of seeing this plate?

 

My notes

  • I made half the recipe in a 6″ tart pan.
  • I used whole milk instead of cream (and it worked fine as far as I can tell).
  • I cooked the vegetables in the microwave, which is my usual method. They smelled delicious cooking with the rosemary!
  • The leeks that were not pressed into the liquid got overly browned in the oven; next time I would make sure not to have them perched on top.

I love mustard, and already had Dijon and grainy mustard in the refrigerator.

This was delicious! Really mustardy, which I think is awesome. My husband was skeptical, but after I assured him that it wasn’t dessert and he tried it, he liked it a lot. I reheated the leftovers in the toaster oven the next day; the tart did dry out a little, but it was still delicious.My husband liked it just as much the second day and declared that I should make it for guests. This is the second savory tart I’ve made; the first was David Lebovitz’s French Tomato Tart earlier this summer. That tart also features mustard and it’s delicious.

The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too! You’ll find the recipe on page 154 of the book.

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14 comments

  1. I love the way you’ve arranged the veggies. I wimped out and only used one type of mustard, but it was still tasty.


  2. This was a great surprise wasn’t it? looks beautiful


  3. Oh la la – how very chic and French! It does look good and just proves that you shouldn’t judge a tart by it’s name.

    Ok that was me that judged it by its name. Sorry. ๐Ÿ˜‰


  4. Yum, looks great!

    Pssst… I left you a little award on my blog ๐Ÿ˜‰ Go check it out for details!


  5. Agreed, totally mustardy and delicious! I made the tomato version but can’t wait to try the carrot leek one too!


  6. Your tart turned out well – love it! I have the same Dijon mustard – bought especially for this.


  7. Nice tart. I’m glad I made this one.


  8. Ah… Jill – we think alike. I made 6″ ones too – and my folks loved them! Making mine tonight (just for me). I love the way you arranged the veggies…. the spoke thing is cool but loosely arranges is so rustic. I love it – it’s a beautiful tart – mustard is good stuff!


  9. I think your tart looks so pretty! It sounds like an interesting recipe and I love mustard.


  10. This looks wonderful — I’m thinking it would make a nice appetizer for my book group. Can’t wait to try!


  11. Oh, it looks just so delicious. Love the jars of mustard you show, I always love seeing packaging on products…these two I happen to know, but in the future, okay? Yes, I am in this group, yes, I am behind, yes, I plan to catch up. Thinking at this point that I will be making all 4 and posting them in one post on the last Friday of this month. That’s the plan.


  12. I didn’t make this one, but it looks wonderful. Glad you liked it!


  13. This looks so delicious! It’s nice to know it works fine with milk rather than cream. I use cream for baking, but try not to use to much for meals.


  14. Oh, your tart is so beautiful! The combo of both of those mustards sounds amazing-I am partial to the Maille brand. I actually know someone whose name is spelled the same way-Maille-pronounced Molly.



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