This tart makes a wonderful light lunch. The crust is crunchy, the interior surprises with a tasty creamy mustard filling. If you like mustard this recipe is for you. It is delicious hot, warm or lightly chilled, but make sure to use a good, strong mustard.
Gerard's Mustard Tart
(Dorie Greenspan: Around my French Table)
The dough needs to be chilled 3 hours, partially baked and then cooled. I made mine the day before I needed the tart.
This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that is as happy holding pastry cream for a strawberry tart as it is encasing a creamy cheese filling for a quiche. This is a good dough to use anytime you see a recipe calling for a pate brisee
Be prepared: This dough should chill at least 3 hours.