It’s Friday and I’m visiting the family in France so what better occasion to start off my participation in French Fridays with Dorie (FFwD).
S&H readers will already know that I am a huge admirer of Dorie Greenspan and that getting to meet her briefly last winter was a great treat. To coincide with the publication of Around My French Table, Dorie’s French cooking tour de force, the lovely people behind Tuesdays with Dorie (which was dedicated to recipes from Baking..) launched FFwD.
The basic rundown: every Friday you cook a recipe from the book that’s been chosen by Dorie or the group. Another rule is that I can’t post the recipe here to share with you but if you buy the book, you’ll have them all. Amazon had a pretty good price on it as did B&N in the US after my member’s discount.
Now to the food – the assignment this week was a mustard tart. The original recipe called for carrots & leeks but there was an alternative for tomatoes and I went with that because I love mustard & tomatoes together and because I was able to find some beautiful deep red, late season tomatoes here in France.
Make a savory tart dough (pate brisee) and partially bake & cool the tart shell. I was not totally familiar with the new oven here so I have to admit that my tart shell ended up with a few small cracks on the bottom. However, I just sealed them with a little mustard and it was perfect.
Here are some of the ingredients for the filling:
I mixed together local mustard with herbs de provence and some whole grain moutarde ancienne.
In it goes:
Delicious hot or cold!
I loved the tomato/mustard combination. How cool that you happened to be baking this in France!
Thanks, Jayne! I thought it was a lovely coincidence too:)
Great job! I loved this tart. I made mine with the carrots and leeks and was surprised by how much it looked like the one in the book.
Thank you very much! I definitely want to make the leek & carrot version too.
beautiful, bright red tomatoes 🙂 it looks delicious, great job! Tia @ Buttercreambarbie
I love tomatoes! Thanks, Tia, I had a lot of fun with this week’s recipe:)
I think you get double-cool points for making this IN France….I am traveling there next year for my first visit and am already excited. Your tart looks lovely.
🙂 haha thank you, Mary! It was such a treat to have easy access to all the French ingredients here.
How exciting to be cooking in France. I couldn’t have turned up that tomato either!
There is something about cooking here that, for me, making it extra fun & exciting.