I had never heard of a mustard tart before picking up a copy of Dorie Greenspan‘s newest book, Around My French Table. That recipe caught my eye even before I read the October schedule over at French Fridays With Dorie. Just the name “mustard tart” got my imagination going, and I couldn’t wait to try it.
Now, I don’t bake pies and pastries very often. I am what I like to call pie-crust challenged, and that disorder carries over to tart crusts. I do well mixing the dough. I understand completely the chemistry of flour, butter, and liquid. I know it’s important to not over-mix the flour and butter, and that a properly chilled dough results in a flakier crust. I’ve read Julia’s and Dorie’s books. I watch Alton Brown.
It’s the rolling out and transferring the dough to the pan that freaks me out. (And just for the record, I don’t do well with scissors, either.)
I dove in with anticipation, though, because I really, really wanted to taste a mustard tart.
As I expected, I mangled the crust a bit. Was that a self-fulfilling prophecy? Most likely. (Did you notice in the photo above that the edge on the left is quite a bit fatter than the edge on the right?)
But that tart? It was absolutely delicious. The mustard really shines without being overwhelming, and it complements the carrots and leeks very nicely. Jim loved it. Max ate three slices. And my sister Michelle ate two. Gus, on the other hand (who helped me make the dough for the crust), all but boycotted the tart because I used Dijon and grainy mustard instead of yellow American mustard. I wonder how that would have worked out.
I see the tomato variation in our very near future.