Dorie Greenspan‘s Mustard Tart comes from her beautifully produced book, Around My French Table. The book presents wonderful recipes that can be easily incorporated into home life. Her mustard tart particularly has been useful to adapt to whatever is in my market. Her version of the mustard tart recipe calls for carrots and leeks. With eggs and creme fraiche it can be used as a starter or along with a salad as a main. Most importantly it is a great jumping-off place for variations. In fact, this recipe itself is an adaptation of a Burgundian dish — tomato mustard tart.
I have adapted this recipe to use the Perfect 9″ tart shell I have developed. It is even better with this crust.
To demonstrate the variability of this tart, I have two adaptations. One for turnips and chard and one for Vidalia onions and bacon.
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Dorie Greenspan's Mustard Tart
An adaptation of a classic Burgundy dish. Try it with the Perfect Tart Dough
Ingredients
- 6-8 small market carrots, multiple colors can be interesting, if available.
- 2-3 thin leeks or spring onion greens
- 2 rosemary sprigs
- 3 large eggs
- 6 tbsp crème fraiche
- 2 tbsp Dijon mustard, flequently called Ancient or Country Style
- 2 tbsp Grainy Dijon mustard
- salt
- pepper
- 1 The Perfect 9" Tart Shell
Instructions
- Roll out and prepare a Perfect 9" Tart Shell according to instructions, including pre-baking the empty shell.
- After pre-baking the tart shell, raise the temperature to 425°F
- While tart shell is baking and cooling, prepare the vegetables. Slice the carrots into about 3 to 4" long. You want the carrots to be about ¼ thick and some slightly thicker to give a distinct presence in the final product. Cut the leeks or onions simarlly. Place in a steamer basket along with the rosemary and steam for about 10 minutes. (You want the vegetables to be a little undercooked.) Drain the vegetables and pat dry. Discard the rosemary.
- Whisk together the eggs, crème fraiche and mustard. At this point you will need to judge the strength of your mustard -- adding more or less depending on the taste. Additionally, salt, again how much may vary with the mustard. Add pepper as desired.
- Arrange the vegetables in a pattern on the tart. A radial pattern, swirls, criss-cross anything that seems attractive to you. Pour the egg/cream mixture over the vegetables, gently spreading over the complete tart. Top with a small tender sprig of rosemary.
- Bake for about 30 minutes until the tart is puffed and lightly browned. Cool for at least 5 minutes before serving.
Notes
Adapted from Dorie Greenspan.
Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Calories: 1199Total Fat: 54gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 269mgSodium: 1021mgCarbohydrates: 167gFiber: 12gSugar: 91gProtein: 18g
Calculated Nutrition is estimated.
