Recipe from Dorie Greenspan
Adapted by Emily Weinstein
- Total Time
- 1 hour 20 minutes
- Rating
- 4(202)
- Notes
- Read community notes
Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon’s two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as “à l’ancienne.” You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant. Do what Gérard would do: smell it first. If it just about brings tears to your eyes, it’s fresh enough for this tart. —Emily Weinstein
Featured in: The Baker's Apprentice: Mustard Tart
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Ingredients
- 3carrots (not too fat), trimmed and peeled
- 3thin leeks, white and light green parts only, cut lengthwise in half and washed
- 2rosemary sprigs
- 3large eggs
- 6tablespoons crème fraîche or heavy cream
- 2tablespoons Dijon mustard, or to taste
- 2tablespoons grainy mustard, preferably French, or to taste
- Salt, preferably fleur de sel, and freshly ground white pepper
- 19- to 9½-inch tart shell made from Tart Dough, partially baked and cooled
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
200 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 8 grams protein; 415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
Step
2
Cut the carrots and leeks into slender bâtons or sticks: First cut the carrots lengthwise in half, then place the halves cut side down on the cutting board and cut crosswise in half or cut into chunks about 3 inches long. Cut the pieces into 1/ 8- to ¼-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don’t look svelte enough, cut them lengthwise in half. Cut the leeks in the same way.
Step
3
Fit a steamer basket into a saucepan. Pour in enough water to come almost up to the steamer, cover, and bring to a boil. Drop the carrots, leeks, and 1 rosemary sprig into the basket, cover, and steam until the vegetables are tender enough to be pierced easily with the tip of a knife, 10 to 15 minutes. Drain the vegetables and pat them dry; discard the rosemary sprig.
Step
4
In a medium bowl, whisk the eggs together with the crème fraîche or heavy cream. Add the mustards, season with salt and white pepper — mustard has a tendency to be salty, so proceed accordingly — and whisk to blend. Taste and see if you want to add a little more of one or the other mustards.
Step
5
Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the vegetables over the filling — they can go in any which way, but they’re attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the pepper mill.
Step
6
Bake the tart for about 30 minutes, or until it is uniformly puffed and lightly browned here and there and a knife inserted into the center of the custard comes out clean. Transfer the tart to a cooling rack and let it rest for 5 minutes before removing the sides of the pan.
Step
7
Serve hot, warm, or at room temperature (or lightly chilled).
Tips
- Serving: The tart is delicious just out of the oven, warm, at room temperature, or even slightly chilled — although that wouldn’t be Gérard’s preference, I’m sure. If you’re serving it as a starter, cut it into 6 portions; if it’s the main event, serve it with a lightly dressed small salad.
- Storing: Like all tarts, this is best soon after it is made, but leftovers can be covered, chilled, and nibbled on the next day.
Ratings
4
out of 5
202
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Cooking Notes
Cary
Tomato-Mustard TartAdd 1 very large (or) 2 average sized tomatoes. Other choices are 2-3 plum tomatoes (or) 15-20 cherry/grape tomatoes. If using cherry/grape tomatoes, cut in half. If using round or plum tomatoes, cut into 1/3 to 1/2 slices. Arrange the halves (cut side down) or the slices in the filled tart shell. Do not worry if they sink into the filling. Just make sure the filling does not rise above the sides of the crust.
stephanie
tart dough: combine 1 1/4c flour, 1t sugar, 1/2t salt in FP. add 6T cold butter cut into bits, process until coarsely mixed. combine 1 lg egg and 1t ice water, add to FP in 3 additions. gather mixture into a ball on the counter, form a disk, chill min 3hrs. roll out to 12" diameter and 1/4" thick, line tart pan and trim excess. prick with a fork, chill min 1hr. cover/press with buttered foil, bake @400 on sheet pan for 20mins. remove foil n bake for 3-5mins more, let cool before filling.
Lauren
Delicious! So good, I made it again the next day, this time with cherry tomatoes instead of carrots. Perfect for a picnic.
alacarte
I took the suggestion to saute rather than steam the vegetables for more flavor. I used a pre-made gluten-free pie crust. Didn't have heavy cream so used some half-and-half and butter to substitute. Came out well! It's a unique way to enjoy mustard.
Sarah M
Delicious as written, even better/more main dish-y with crab meat stirred into the filling.
Sabina
I'm a fan of NYT recipes but as a non-American, I often have to interpret them! ..please could someone expand on Stephanie's description of how tomake Tart Dough? Alternatively, suggest other pastry types best for this tart? Thank you
Jessica
Ummmm... leeks don’t really do that, especially anything not at the root end. Someone said onions, but they separate into layers, too. I am right now mid-cook, but I just had to say.
Gottlob Frege
Wow, really tasty. I made it as more as a quiche than a tart: 9.5" pie pan, upped the eggs to 4, cream to 1/2 cup, onions not leeks (cut relatively large slices and steam). Fun looking if you use rainbow carrots, but easy on the purple ones as they bleed color when steamed.
ZFMT
Just made this from Dorie’s book and it is really wonderful—much more than the sum of its parts. I found that one normal leek and two small carrots would have more than enough veggie for a 9 1/2” tart. That said, this isn’t an “adaptation” of any kind. It’s Dorie’s words and recipe almost verbatim, right down to the exhortation about the freshness of the mustard and the suggestion of how to arrange the vegetables. Same ingredients, same quantities, same prep. That doesn’t seem cool to me...
Helen
This was delish. Followed the tart dough recipient from the linked article. Following the exact recipe as directed and used Grey Poupon Dijon and whole grain mustard from Whole Foods.
Nancy from Cali
Sadly ... We didn’t like this at all. The vegetables didn’t have any flavor. It might be better if the carrots & leeks were sautéed instead of steamed. Won’t be making it again.
Alan Lewis
Wouldn’t it be sensible for recipes like this, that rely upon another recipe being prepared as well (for the shell, in this case) to include a link to the one recommended by the author? I don’t see why it needs to be a fishing expedition...
Tracey
FP = Food Processor
Ann Black
I added some grated good quality cheddar. Because, cheese.
stephanie
tart dough: combine 1 1/4c flour, 1t sugar, 1/2t salt in FP. add 6T cold butter cut into bits, process until coarsely mixed. combine 1 lg egg and 1t ice water, add to FP in 3 additions. gather mixture into a ball on the counter, form a disk, chill min 3hrs. roll out to 12" diameter and 1/4" thick, line tart pan and trim excess. prick with a fork, chill min 1hr. cover/press with buttered foil, bake @400 on sheet pan for 20mins. remove foil n bake for 3-5mins more, let cool before filling.
Bruce McLin
What does FP mean?
Pat Harris
Bruce--good question! I think "food prcessor"? I'm going to use mine because that's how I usually make pie crust.
Irene
I’m guessing FP = food processor.
Cary
Tomato-Mustard TartAdd 1 very large (or) 2 average sized tomatoes. Other choices are 2-3 plum tomatoes (or) 15-20 cherry/grape tomatoes. If using cherry/grape tomatoes, cut in half. If using round or plum tomatoes, cut into 1/3 to 1/2 slices. Arrange the halves (cut side down) or the slices in the filled tart shell. Do not worry if they sink into the filling. Just make sure the filling does not rise above the sides of the crust.
Lauren
Delicious! So good, I made it again the next day, this time with cherry tomatoes instead of carrots. Perfect for a picnic.
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