Friday, February 6, 2015

FFWD ~ Gerard’s Mustard Tart


FFWD ~ Gerard’s Mustard Tart
Today, while the rest of the Doristas' are making Winter Ceviche, I’m doing a make up of Gerard’s Mustard Tart! I generally enjoy fish, and will try just about any kind. I do however, draw the line at raw! I’m just not a Sushi kind of girl!
It’s finally time to get Gerard’s Mustard Tart posted! It was the second recipe the group tackled back in October of 2010. At that time, I was traveling and was unable to start French Fridays until the fourth week. I’ve made this tart several times since then, but just never got around to posting it. Gerard's tart is actually a favorite in my house.  So, while everyone else is enjoying their Winter Ceviche, my bunco group was treated to this delicious tart!

Mouthwatering
I always make my own crust, and this was no exception. Dorie’s tart pastry is outstanding, and easy to work with. I prepare mine in the food processor, which makes it even easier.  It’s buttery, crispy and melt in your mouth delicious!
I made the dough a day ahead of time, and refrigerated it until I was ready to roll it out and bake. The crust rolled out beautifully, and then is pre-baked.
The next day, I mixed up the ingredients for the custard. Quite easy! The only time consuming part was slicing the carrots and leeks very thin.
This tart makes a beautiful presentation when served. It reminds me of a flower! Because I was serving this to my Bunco group, I forgot all about the photos! Luckily there was a slice left to photograph the next day!
This tart is not only lovely to look at, but delectable to eat! The little kick from the mustard, along with the julienned carrots and leeks, made it quite interesting, and totally mouthwatering!  The kind of tart you might imagine lining the windows of a French patisserie!  Happy Friday everyone!

To the oven
Ready to serve…

A winter visitor




Gerard’s Mustard Tart
this recipe was posted on Bon Appetit by Dorie

For tart
3 carrots (not too fat), trimmed and peeled
3 thin leeks, white and light green parts only, cut lengthwise in half and washed
2 rosemary sprigs
3 large eggs
6 tablespoons creme fraiche 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 91/2-inch tart shell made from Tart Dough, partially baked and cooled

Preparation: 
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 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 1/4-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.                                                                                      
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.                                                                                                                                                                    
In a medium bowl, whisk the eggs together with the crÿme 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 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.                                                                                                   
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.                                                                   
Serve hot, warm, or at room temperature (or lightly chilled).
Reprinted with permission from Around My French Table by Dorie Greenspan, copyright 2010.  



Dorie’s tart dough (Makes one 9- to 9 1/2-inch tart shell)

Be prepared: The dough should chill for at least 3 hours.

11/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) very cold (or frozen) unsalted butter, cut into bits
1 large egg 


PREPARATION
To make the dough in a food processor: Put the flour, sugar, and salt in the processor and whir a few times to blend. Scatter the bits of butter over the flour and pulse several times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one. (Don’t overdo it — the dough shouldn’t form a ball or ride on the blade.) You’ll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn’t come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
To make the dough by hand: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You’ll have large and small butter bits, and that’s fine — uniformity isn’t a virtue here. Beat the egg and water together, drizzle over the dough, and, using a fork, toss the dough until it is evenly moistened. Reach into the bowl and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn’t come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
Chill the dough for at least 3 hours. (The dough can be refrigerated for up to 5 days.)
When you’re ready to make the tart shell, butter a 9- to 9½-inch fluted tart pan with a removable bottom (butter it even if it’s nonstick).

To roll out the dough: I like to roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover, but you can roll it out on a lightly floured work surface. If you’re working between sheets of paper or plastic wrap, lift the paper or plastic often so that it doesn’t roll into the dough, and turn the dough over frequently. If you’re just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter. Place in tart pan and chill for about an hour.
Center a rack in the oven and preheat the oven to 400 degrees F. Press a piece of buttered foil (or use nonstick foil) against the crust’s surface. If you’d like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn’t really necessary if the crust is well chilled.  
To partially bake the crust: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 to 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
To fully bake the crust: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

19 comments:

  1. Looks beautiful. I didn't think I was a raw fish girl either until I saw That Skinny Chick Can Bake's post today, and now I might be willing to try it. :-) I started out in FFWD but then we hit a spate of recipes that didn't match with what the guys were wanting to eat and I needed to exit for the integrity of the group. That said, I did make this tart (and have made it a few times since) and it was fabulous! You have done so well in the FFWD group!!

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  2. Kathy, your tart is drop-dead gorgeous. Picture perfect. A rival to any pastry professional (although, let's face it, you are in the same class as the pros). Since I was a latecomer to FFWD also, I never got Gerard's tart made either. Now is the time, huh? I've never had especially good luck with Dorie's tart dough but now that I have a few months at low altitude, maybe it's time to try again. I'm not sure i can get those carrots and leeks sliced that thin and emerge with 10 fingers. Just a lovely, lovely tart and presentation I am quite positive the Bunco gals were thrilled.

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  3. I never made this tart and I can't believe I haven't. We love mustard. Not sure I can make it look as pretty as yours.. but I think I need to give it a try. Lovely Kathy.

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  4. Your post reminded me of how much we liked this tart! I need to make it again. We are not raw fish people either. My idea of sushi is a sushi roll with either vegetables or cooked fish:) I have has ceviche that I very much enjoyed but I prefer to buy it from a trusted restaurant and not trust the grocery store fish. You get some lovely photos of your local wildlife!

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  5. Good choice indeed in place of raw scallops! Beautiful results! I enjoyed a mini version of it some time back!

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  6. Oooh, that one still reigns as one of my all time favorite FFwD recipes. I have made it several times and you have now reminded me that I have some tart dough lingering in my freezer from the holidays, might be time to make another one.

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  7. And here I thought you started with us on week 1! I can certainly see why you skipped this week's recipe, though I thought it was amazing. Bill is on your side. No scallops for him, even cooked! Your tart looks wonderful. I'm scared to go back and look at my photo from week 2 :/

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  8. Your tart looks delicious and anything with mustard gets my attention. Thanks for the recipe. Your winter visitor looks well-fed and his cousin visited here the other day. :)

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  9. This is a go-to tart for us as well. I make it when I want something different and "special" for lunch but don't want to go out to eat. Looks great and happy weekend, Kathy!

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  10. Good for you. I did the ceviche out of "peer pressure" and am just glad I did not have to post a photo of my face as I tasted a SLIVER of the scallop before cooking it - LOL. Now that tart. Yup, I agree indeed that it is a keeper. It is one of my absolute favorites from this book and a shame I don't make it more often. Your lovely photos did it justice- they are truly beautiful !

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  11. It looks so beautiful! I love how you arrange those veggies atop.

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  12. This takes me back - Gerard's mustard tart was sensational. I also love your photo of your unexpected visitor - our equivalent would be a possum on the roof, but they are not welcome!

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  13. Look beautiful and delicious Kathy:)

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  14. I am so glad you decided to skip the ceviche (although I do love it) because I wasn't reading any FFWD posts back then. I definitely want to try this! My Tarte aux Tomates from Provence has a lot of Dijon, but I love the creaminess of this recipe! Nice job! ~ David

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  15. Gerard's tart is, without a doubt, one of my favorite recipes in AMFT! Your bunco group definitely got a treat! I will tell you, I've never had success with Dorie's crust. I make my own, but I use a different recipe that always works for me.
    We are definitely getting whammed, the past two weeks... We don't have anywhere left to put more snow, and 1-2 feet (or more) is on its way tonight. Ugh. How many more days until spring?

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  16. Dear Kathy, I am with you. I simply cannot bring myself to eat raw. I do like the looks of this tart though. It certainly looks good.
    Have a beautiful day and stay warm and cozy in this cold weather. xo Catherine

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  17. This looks very nice. With the flavors of mustard, cream and pepper, I am thinking to top with sausage or chicken fillets that cut into cubes. Guess they are a good match with the flavors. :)

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  18. BEautiful! Lucky Bunco group :-)
    We really enjoyed this tart; enough that I have made it a few times over the past couple of years.
    Happy Valentine's day

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  19. Love mustard--and the "sunburst" look from the vegetables is so pretty!

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