One lesson I learned while making this is that it probably is a good idea not to answer the telephone when you put the tart in the oven. My brother called long distance and I was on the phone when the timer went off. Normally I would check its progress and take it out before it got this brown.
Luckily, however, the extra golden brown didn't hurt the flavor of the tart. It was creamy, yet also had a bit of texture with the grainy mustard in it. I loved the tartness of the mustard, but my husband thought it tasted too 'mustardy.' He loved the taste of the tart shell though. I am going to make another tart this weekend with the carrots and leeks and adjust the amount of mustard to hopefully please both our palates. Bon appétit!
Next French Friday: Spicy Vietnamese Chicken Noodle Soup
Looks rather tasty to me Elaine!
ReplyDeleteI like how your tart is square and that you used the tomato version!
ReplyDeleteOhhh, you are the second person I saw made the tradional way tart with tomatoes, and I'm thinking that I may have to make it once more over the weekend... you know for comparative purposes
ReplyDeleteI like things nice and browned. I think it looks delicious. I preferred the tomato version, even though the other was really good too.
ReplyDeleteThere is something about mustard and tomatoes. It's one of those combo tastes that just go so well together. Love your site I'll be back often.
ReplyDeleteI love the rectangular shape!
ReplyDeletelooks gorgeous! love those tomatoes
ReplyDeleteI love the golden brown color! It looks wonderful! Great work, Elaine!
ReplyDeleteReally lovely - the brown gives it some character.
ReplyDeletethis makes me want a square pan even more than before :) it looks delicious, great job! Tia @ Buttercreambarbie
ReplyDeleteMine was a little golden brown too...I think yours looks lovely and I love the square shape.
ReplyDeleteI'm all about the brown too. I would have let mine get browner but I was threatened with non eaters if I did. Its lovely.
ReplyDeleteI love the looks of this tart with the sliced tomatoes - how gorgeous! I have to say that I'm jealous of your square tart pan. I love the shape of it.
ReplyDeleteLovely tart- not too brown at all! I like your tart pan!
ReplyDeleteIt's gorgeous! I love the shape, texture and "browness" - I'm sure it was just as good as you mentioned. I've yet to taste it but according to the folks - it's a winner! :)
ReplyDeleteThat is interesting. My boyfriend thought it was "mustardy" as well, where I felt as though I could barely taste the mustard. I thought it was very flavorful, but had I not know there was mustard in it, I don't think I could have pulled it out as an ingredient. Men must have stronger mustard receptors!
ReplyDeleteYour tart looks beautiful - I love the huge tomato!
ReplyDeleteI want to try the tomato version. I'm glad it was enjoyed even with the mustard!
ReplyDeleteThanks for your comment on my blog! The heirloom tomatoes really make your tart look gorgeous. Nicely done. Don't worry too much about over-browning. On Dorie's post she has a pic of Gerard's original tart, and it was quite dark as well!
ReplyDeleteI'm late joining in, but I think yours looks wonderful, brownness and all!
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