I was cooking and baking up until Eli was born, although somewhat sporadically and only things that I could make easily. However, I didn't blog about them because well...I went and had the baby. So the next series of posts are going to be recipes that I made in the past few months, photographed, but never posted. Along with some delicious baby pictures, of course.
Gerard's Mustard Tart
This is a recipe from Dorie's newest book, Around My French Table. It was the weekly recipe for French Friday's with Dorie, a group I have sadly neglected (along with Tuesdays with Dorie - waaaaahhhh!). It's a delicious and easy dinner, pairs nicely with a green salad, and can be altered to include whatever vegetable you would like. The original recipe calls for steamed leeks and carrots, but she lists an option with tomatoes in her "Playing Around" section. I had tomatoes on-hand, so voila...Mustard Tomato Tart. Delish - esp if you like mustard...and we do!
3 thin leeks, white and light green parts only, cut lengthwise in half and washed
(This was where I subbed in grape tomatoes, halved)
2 rosemary sprigs
3 large eggs
6 tablespoons crème fraîche or heavy cream
2 tablespoons Dijon mustard, or to taste
2 tablespoons grainy mustard, preferably French, or to taste
Salt, preferably fleur de sel, and freshly ground white pepper
1 9- to 9½-inch tart shell made from Tart Dough, partially baked and cooled (I cheated and used a premade crust. Do it!)
Center a rack in the oven and preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Cut the tomatoes in half, or if you're using large ones, into 1/4 inch slices.
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.
Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the tomatoes cut-side down 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.
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.