Kamis, 07 Oktober 2010

Mustard Tart

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.

  • 3 carrots 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
  • 2 Tablespoons Grainy Mustard
  • Salt and Pepper; White Pepper
  • Recipe Tart Dough, partially baked and cooled (recipe see below - or your own) 
Center the rack in the oven and preheat the oven to 420 Degrees F. Line a baking sheet with a silicone mat or parchment paper.

Cut the carrots and leeks into slender batons 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 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 creme fraiche or heavy cream. Add the mustards, season with salt an white pepper - mustard has 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 mustard.

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 onto the center of the custard comes out clean.

Tart Dough

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.
  • 1 ¼ cups all-purpose flour, (170 g)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 6 tablespoons very cold unsalted butter, cut into bits, (3/4 stick) (86 g)
  • 1 large egg
  • 1 teaspoon ice water
To make the dough in a food processor:

Put the flour, sugar, and salt in the processor and whir a few 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 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 at least 3 hours or up to 5 days.
When you're ready to bake the tart shell, butter a 9 - 91/2inch 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.

Transfer the dough to the tart pan, easing it into the pan without stretching it (What you stretch now will shrink int the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.

Chill - freeze - the dough for at least 1 hour before baking.

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. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.

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 - 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

TIP:STORING: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. Although the fully baked crust can be wrapped airtight and frozen for up to 2 month, I prefer to freeze the unbaked crust in the pan and bake it directly from the freezer - it has a fresher flavor. Just add about 5 minutes or so to the baking time.

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