Tuesday, March 15, 2011

Around my French Table- Gerard's Mustard Tart

This is another post-it recipe from 'Around my French Table'. I made it before Rafe and I moved, mostly because his mother had a tart pan. I had never made a tart before, and despite my minor experience with pies, I was a little nervous, and I preferred not to have to buy cookware for my first try.

Gerard's mustard tart is pretty impressive, and another vegetarian dish from the cookbook that is perfect for a meatless meal, or as a lovely side dish to a larger entree.


The crust for this was tasty, but I still need to refine my rolling skills for tart dough - or use a smaller pan, since this recipe didn't leave much for the sides. And although the dough gave me some issues, the rest of the tart was pretty easy to pull together. As always, I just did it in steps, pre-baking my tart early in the day, then preparing the custard and veggies.


The custard is pretty simple to put together - just whisk all the ingredients in a bowl - including two kinds of mustard (Michelle I'm looking at you), and pour into the pre-baked tart shell. Top the custard with the steamed carrots and leaks, along with a sprig of rosemary, and bake.

Although the tart dough situation wasn't perfect, I think my tart looks a lot like the picture in the cookbook. To me, this is a victory.
But enough about looks. I know what you really want to know.....



Using two kinds of mustard I braced myself for a strong, spicy, mustardy custard (food blogging by Dr. Seuss?). But instead I was delighted with a delicately flavored, smooth filling. The crunch of the carrots and texture in the tart shell gave a nice crisp contrast to the unctuous custard filling.

This would make a delicious appetizer or light meal served with a green salad dressed with fruity olive oil, and a sparkling wine. I would love to make this again when it is warm enough to sit on the front porch to dine al fresco with some bubbly.

Now I just need my own tart pan!

17 comments:

  1. A mustard tart? This does have my name all over it! And I am seriously impressed with your tart-making skills!

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  2. This is absolutely stunning! And sounds really delicious. I love following you as you make your way through this book!

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  3. I love mustard. I'd be all over this!

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  4. Ooo al fresco with a glass of bubbly sounds right up my alley! Impressive how close yours looks to the book!!

    Do we really have the same plates?! i never noticed. Adam's Mom bought ours when we moved in together, which was 3 years ago! so they could be from target but I really have no idea!

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  5. This is beautiful!! You get a 100 for presentation. And I'm sure it tastes great too. I love my tart pan - it's a great investment for savory and sweet dishes.

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  6. That looks & sounds delicious!! Nice work :)

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  7. This sounds really good! I love mustard and I love custard - adding tart pan and this recipe to my list!

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  8. Your tart looks gorgeous!! I have so much mustard on hand right now... this may need get made very soon.

    (For the tart dough... don't let it get too warm... and after you roll it out, fold it in half and in half again to transfer to the tart pan.)

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  9. Mmmm I love tarts and this looks amazing!!

    xoxo Miss Neira

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  10. wow. I'm going to have to try this. Gorgeous.

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  11. I've had my eye on this ever since I got Around My French Table and a couple tart pans! It looks beautiful! You're doing amazing working your way through the book :)

    Sues

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  12. That's so interesting! Crazy what you can do with mustard. It looks pretty gorgeous to me

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  13. I'm so happy you made this. It's definitely one of the pictures/recipes in the book that caught my eye. And your version really does look just like the picture, a total victory.

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  14. oh this is way too pretty! what a good idea!

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  15. that looks so stunning!! and what an intriguing tart, i would love to serve this for an elegant appetizer :)

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  16. So pretty and perfect for guests!

    I'm having tart crust issues today too - the recipe calls for a 9 inch pan and I only have 10 inch and I'm feeling too lazy to calculate how much more dough to make - I'd rather just buy a new pan, haha :)

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