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!