Today’s French Friday recipe is Gerard’s Mustard Tart. This is a leek and carrot tart with a custard filling with two types of mustard in it – Dijon mustard and wholegrain mustard. I always have both those mustards in the fridge and buy the Maille brand which is French. Maille mustards are fairly mild, so there wasn’t too much kick from the mustard.
I had some tomatoes at home, so substituted those for the carrots. Dorie’s recipe said to pour the custard into the tart shell and then arrange the vegetables on top. I did that, but if I was making the tart again, I would put the vegetables in and then pour the custard over the top. My leeks browned quite a lot and I think this was because I had more leek than I needed.
This was a yummy tart though. The home made shortcrust pastry is a winner and as we love mustard, the mustard filling was very yummy. See what the other FFwDers thought here.
5 comments:
I like the idea of putting the veges in first - it wouldn't be as pretty, but you could put more veges in. I had a stack of veges left over which I just ate separately with another dinner. This really was delish!
this tart looked so good to me! the only reason i didn't make it is that we have 3 TWD recipes in a row using pie crust. i'll have to revisit it later...
Tomatoes would be tasty in this tart. I had the same problem with the leeks, so I agree it would work better to put the custard on top of the vegetables.
I did the tomato version (which I loved) but I think if I had done the regular one, I'd prefer the veggies on bottom too. Your tart does look great with the veggies on top though!
That's a beautiful tart. Agree, you can pack more veges if you add them before the custard. Great job!
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