Gerard’s Mustard Tart is this week’s French Fridays with Dorie recipe. It’s a savory tart that has a buttery crust and a filling made of eggs, cream, milk and mustard. Steamed leeks and carrots top the tart.
I was nervous about making this as it involves making a pie crust. I can count on one hand the number of times I’ve made pie crusts. While I have no issues with the making of the dough, I find rolling it out tricky… and messy – flour everywhere and a dirty counter surface to clean up after.
I made the dough with a pastry blender and it came together quite easily. I chilled the dough overnight and rolled it out the next day in a pie crust maker. It was very easy to use and the best thing is there’s no big clean-up job. Just wash the bag! Dorie said to roll the dough out to at least 12 inches in diameter but I find my dough just making it to 12 inches. I suppose I could roll it out another inch but I was worried about my dough being too thin. I transferred the dough to the tart pan and was careful not to stretch it, lifting and dropping instead of pulling. I freeze the dough overnight before baking it today but to my disappointment, the dough did shrink about 1/4 inch. I must have stretched it somehow. Can someone tell me please, how do people roll out large, supple dough??
However, I’m pleased with the end result. The tart looked rustic and the taste was good. I got to admit I’m not crazy about this tart as I’m not a big mustard fan but I still ate 2 slices. Love the crust! I used only (Maille) Dijon mustard as I didn’t have any grainy mustard.