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.
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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.
