FFwD: Gerard's Mustard Tart

I missed last week's first French Fridays with Dorie unfortunately so I made sure I was able to participate this week. I'm so glad that one of the rules is participate as you can because I seem to be doing less and less cooking lately and this poor blog as suffered. Between working on my master's and Weight Watchers, I haven't really cooked anything good enough to be blog worthy.

This weeks FFwD recipe was Gerard's Mustard Tart. Now, I love mustard but I was a little thrown by this one. It is not an ingredient that I would have picked as the star of much, let alone a quiche like tart. But I wanted to give it a go anyway because I missed last week and I'm always eager to try out new savory dishes since all I seem to do is bake!

The only change I made to the recipe was the crust. I didn't plan ahead and make the crust in advance like I should have so I decided to go with a healthier and quicker option. I went with this whole wheat olive oil crust that I found on Chocolate & Zucchini. Let me tell you...this crust is awesome. Not only does it smell divine while baking but the taste lives up to the smell as well. I'll definitely be using it again in my savory pies.

For the filling, I went with the tomato option that Dorie mentions. Not that I don't like the veggies that she lists in the recipe. I just prefer the taste of tomatoes and use them whenever I can. Oh...I guess I did make another change to the recipe. Instead of the grainy mustard listed I used regular plain 'ol yellow mustard. I only had that one and the Dijon. Since there was no way I was going to the store just for a bottle of mustard, I went with what I had. Next time I'll make it right.

Despite having the wrong kind of mustard, I was pleasantly surprised by the tart. It was quite delicious. The filling was mustardy but it wasn't overwhelming. I'm sure it would have been even better with the grainy mustard but I think the plain mustard did just fine. The crust was even more amazing than I expected and worked wonderfully with the filling. Oddly enough, I was moved to eat the dill pickles that I had made a few weeks ago along with the tart. A weird combination but it just seemed to work.

To see more from the participants of FFwD, check out this post here. You can find the recipe on pages 154-5 of Around My French Table. Buy the book if you can, so many of the recipes sound delicious!