French Fridays with Dorie: Gerard’s Mustard Tart

Gerard's Mustard Tart

This week’s recipe from Dorie Greenspan’s Around My French Table was a success. This was part of French Fridays with Dorie. Gerard’s Mustard Tart was a tangy, quiche-like tart filled with carrots and leeks. I’m trying to think of other seasonal vegetables that I can match with the mustardy flavor for next time I make this.

It took a few days to get everything ready, but putting the tart together for a weeknight dinner was relatively quick. I started on Tuesday, stopping at the Lexington Farmers’ Market for the vegetables, and making the tart dough. On Wednesday, I rolled out the dough and prebaked the tart shell, and also went to the store for Crème Fraiche. Then, last night, Thursday, I made the filling and baked it for dinner.

The recipe called for 3 thin leeks and 3 not-too-fat carrots. I actually found thin leeks at the farmers’ market, a fraction of the size of what’s usually at the grocery store. I also found pencil thin carrots. I think the carrots were thinner than what the recipe expected, so I wasn’t sure how many to use. From the picture, it seemed like I wanted roughly the same amount of carrot and leek batons, so, I cut up and measured the leeks and then used the same amount of carrots. I ended up using the entire bunch of carrots. It was a heaping 2 cups of vegetables all together.

I didn’t plant any rosemary in my herb garden this year. However, I have winter savory, which is perennial. I’ve used it in place of rosemary all summer. It’s not exactly the same, but I find it close enough. The winter savory has a similar resiny flavor, and the leaves have a similar texture. So, I snipped a couple of sprigs of the savory and substituted them for the fresh rosemary in the tart.

The tart dough was different from what I usually make. My usual tart dough recipe uses slightly more butter and ice water and no egg, more of a classic pate brisee. I was interested to try to something different. I’m not sure how much I liked this recipe. It was hard to roll out evenly, it cracked a lot, and it didn’t patch easily. The crust was certainly more difficult to handle than what I’m used to. The end result was good-looking, but I thought the baked crust was slightly tough. I think when we do the next tart recipe, I might try a different crust.

One take-away technique from this recipe is using parchment paper on the baking sheet. When prebaking the crust, it didn’t seem necessary. What would leak? I tried it and learned that I could use the parchment as a sling to easily move the tart pan to the cooling rack. Usually that step is a little more treacherous because it’s awkward to pick up the hot crust with potholders. I just lifted the corners of the parchment, and the transfer was a snap.

To accompany the mustard tart, I made a simple salad with romaine lettuce and radishes and dressed it with a VERY mustardy dressing.

Howard’s opinion: “It was a very nice dish”.


Posted on 8 October 2010, in French Fridays with Dorie and tagged , . Bookmark the permalink. 12 Comments.

  1. I use my silpat but did the same thing as you, grab it to get it our of the baking sheet unto the cooling rack.. and it worked great.

    Its the little thing right?

  2. Beautiful! And my crust shrinked back the same way yours did. As for ‘relatively quick’, I don’t think you can say that if it takes three successive days to make. (I did it the same way!)

    Trevor Sis Boom.

  3. it looks delicious, great job! like the pic in the book :) Tia @ Buttercreambarbie

  4. The tart looks yummy! I am having leftovers tonight.

  5. your tart looks great. I am a fan of the parchment paper too.

  6. I enjoyed reading about your winter savory, sounds like a fun herb to grow. Your tart looks terrific and I love that you served it with a salad on the side and and a mustard vinaigrette. The more mustard, the merrier!

  7. Lovely tart! The veggies are so pretty!

  8. following from FFwD! yours looks great. i’ve got to find a way to get my crust looking like yours!

  9. Your tart looks great! And how lucky you were to find nice, small leeks. Mine were ENORMOUS.

  10. Lovely tart! I agree, the dough in this recipe is slightly on the “dry” side and less buttery. I did add couple tsp of cold milk instead of water for a richer flavor but I guess the mustard center is supposed to be the star of this tart. I have never heard of winter savory – thanks for sharing. Learnt something new everytime!

  11. And oh, one more thing – I love shopping at the farmers’ market and supporting local farmers too!

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