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Tuesday, October 5, 2010

Gerard's Mustard Tart - French Fridays with Dorie

This is the second week of French Fridays with Dorie, or FFwD. FFwD is a group of bloggers making their way through Dorie Greenspan's new book around my french table. Last week, I was late posting, I posted on Saturday. I am striving to be prompt this week.

Gerard's mustard tart was made by a friend of Dorie's. Perhaps you can guess who? Gerard. Recipes that friends make for you most always are delicious. The food becomes intertwined with the evening and memories. Gerard uses an old fashioned, a l'ancienne, mustard. So I started by searching for the correct mustard.

I thought for certain that I had found it. When I returned home, a closer look at the label revealed a tiny line that read "Product of Canada, manufactured for maille-dijon france." Do you think that the mustard knows that it is not really French? It is delicious, but an impostor.

The recipe starts with a tart shell. This one was made with flour, sugar, salt, butter, ice water and egg. It came together quickly in the food processor and then was chilled, rolled out and baked.

Carrots and leeks were cut into three inch pieces and steamed with a sprig of rosemary. The rosemary left a delicate, delightful flavor.

The eggs, Crème Fraîche, dijon mustard, maille mustard and white pepper were combined, put into the tart shell. The vegetables were arranged on top and baked.

What a tasty Sunday dinner. My husband was so excited to bring the leftovers to work.


  1. You're right. The leftover were as delicious as the dinner. Lovely photos!

  2. My leftovers disappeared before I could make them into another dinner or lunch. I'll have to make more! I think the cold tart slices would travel well for lunch. Lucky husband you have!
    Trevor Sis. boom.

  3. Great job! I loved this tart, too. I ate several pieces the day it was made, and took it for lunch two days -- heated up the first time; cold the next. They were all delicious!

  4. I like Maille mustard :) your tart looks delicious, great job! Tia @ Buttercreambarbie

  5. Nice job! Thanks for the pic of the Maille. Now I know what I'm looking for at the store!

  6. I used the same mustard and didn't even notice that it was made in Canada (LOL). Your tart looks wonderful and I love how you described the delicate flavor of the rosemary.

  7. Beautiful job! I loved this tart too.

  8. First of all, it looks absolutely delicious.

    Secondly, impostors can sometimes thrill us too. (Think Halloween costume parties when you were younger?)

  9. Anne Marie, I love your red plates! Would you please share the maker and pattern name?


  10. Heh... don't feel bad - my mustard was from Illinois. :) Still tasted great though. I love your prep photos and the stunning tart - well done!

    What a beautiful spoked tart! Isn't Dorie's crust great? I have problems as well - but you can always patch and repair, just as you did. It's so forgiving - looks lovely!

    ** Can you enable the "NAME/URL" feature in the Comments section - under the "SETTINGS" on the dashboard? Thanks!!!

    FFwD blog:

  11. Sarah,

    They are matceramic I bought them at homegoods and do not see the pattern on the web site. It was probably discontinued.

  12. Your tart looks beautiful and I like it that you have pictures of your step-by-step. Always helpful. Great job!!

  13. The tart looks delicious! I'll make it this week.

    Yeah, I haven't seen Maille from Dijon anymore.*sigh*