This week's French Friday's with Dorie selection of onion biscuits was another duplicate recipe for me, and one that I thought were good hot out of the oven, but didn't eat much of once they were cold, so I opted to cook another catch-up recipe instead. Most of the catch ups that I have left to cook are dishes that I've been avoiding for one reason or another, so I really need to buckle down and just power through them. I may be surprised.
The universally loved Gerard's Mustard Tart (pg 150 of Around My French Table) seemed like a relatively safe choice. I don't dislike mustard, exactly, but given the choice, I make sandwiches without it. I'm always shocked when the cheeseburgers at McDonald's are topped with mustard. Who does that? In Brooklyn, your McDonald's burger comes with ketchup, onions, and a pickle, as it should be. Out of state, I never EVER remember to ask them not to put mustard on it, and am always disappointed to find it there. Anyway, my point is that the only time I deliberately use mustard is on a hot dog or other sausagey treats, or as a salad dressing component. In no way was I looking forward to adding four tablespoons of it to an egg mixture, then topping it with carrots and leeks.
As my tart baked, my naysayer tune began to change. It smelled wonderful.
Hours later, when we finally ate dinner, the expectations that I'd built up around that smell crashed back to reality. Normally, Matt and I take down entire quiches in one meal (not something I advocate, unless you're a fan of bellyaches). I ate one dainty slice of this tart, and really didn't want any more. It's too one-note mustardy. Matt suggested that next time I make it, I add bratwurst to the mixture, so that it would taste like the mustard was going with something. I told him that there wouldn't be a next time. If I'm going to spend my time putzing about with a crust, it's going to be for something I want to eat.
Conclusion: Dislike. It's pretty, though.