Gérard's mustard tart from Around My French Table: More Than 300 Recipes from My Home to Yours (page 154) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Maefleur on June 01, 2021

    This tart is a favorite in our house. I have made both the carrot & leek, and tomato versions and most recently with a variety of veggies I had that needed to be used up. Delicious! Be sure to use a peppy mustard as it mellows when baked.

  • Lepa on February 02, 2020

    I made this with tomatoes instead of carrots. Thirty minutes was a bit too long and it browned too much. I would start checking it at 25 minutes next time. Overall the tart was good but not great but I think my inexperience with tart dough was a contributing factor. I'm definitely going to try this again!

  • stef on October 27, 2018

    This is such a unique quiche. I brought it to a potluck. There were 2 other quiches but this one was devoured. Mustard taste is mild

  • smtucker on September 13, 2018

    I have made the leek and carrot version in the past. [Reviews on Chowhound.] Tonight, I made the Bonne Idea version with the last of the garden tomatoes. I really enjoyed the tartness of the tomato. In the future, I would add some basil or another herb to give a slightly grassy note.

  • bching on February 27, 2017

    See discussion of this recipe here: https://dinersjournal.blogs.nytimes.com/2010/10/21/the-bakers-apprentice-mustard-tart/?_r=0

  • Kojak on December 06, 2016

    The name scared me. It shouldn't have--the mustard is subtle. It was divine.

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Reviews about this recipe

  • Lisa Is Cooking

    The sunny colors and starburst pattern make it hard to believe this is the winter version of this tart...perfect in its simplicity and I’m glad there are two versions so I can make this year-round.

    Full review

  • Kate Cooks the Books

    The mustard is incredibly and unbelievably subtle and everything in this tart works together beautifully.

    Full review
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