Subj : St. Gerard 07
To   : All
From : Dave Drum
Date : Tue Feb 23 2021 10:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gerard's Mustard Tart
 Categories: Pastry, Vegetables, Herbs, Dairy
      Yield: 9 Servings
 
      3    Carrots; trimmed, peeled
      3    Thin leeks; white & light
           - green parts, halved
           - lengthwise, washed
      2    Rosemary sprigs
      3 lg Eggs
      6 tb Creme fraiche or heavy cream
      2 tb Dijon style mustard
      2 tb Grainy style mustard
           Salt
      1    (9 1/2") tart shell from
           - your preferred recipe.
 
  Center a rack in the oven and set oven @ 425ºF/218ºC.
  Line a baking sheet with a silicone baking mat or
  parchment paper.
  
  The carrots and leeks need to be cut into slender batons
  or sticks so 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. Your carrots will tell you how they want to be cut
  but they end up close to 1/8" to 1/4" thick matchsticks.
  Cut the leeks in the same way.
  
  Pour in enough water into your steaming basket 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 crème
  fraîche or heavycream. Add the mustard, season with salt
  and white pepper. Taste and see if you want to add a
  little more of one or the other mustards but be careful
  to not make things too salty!
  
  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 Gerard and
  Giselle would both prefer they were arranged
  attractively! Spokes coming out from the center of the
  tart would be nice! Top with the remaining rosemary
  sprig and give the vegetables a sprinkling of salt and a
  couple of turns of the peppermill.
  
  Bake the tart for about 30 minutes, or until it is
  uniformly puffed and lightly browned here and there and
  a knife inserted into the center of the custard comes
  out clean. Transfer the tart to a cooling rack and let
  it rest for 5 minutes before removing the sides of the
  pan. Serve hot, warm, or at room temperature (or lightly
  chilled).
  
  Put away this recipe, pour a glass of wine and pretend
  you did it all from memory.
  
  Adapted from Dorie Greenspan's "Around My French Table"
  
  RECIPE FROM: http://www.sisboomblog.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Fahr-ferg-nug-en: German for can't afford the Mercedes-Benz.
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