Tag Archives: mustard tart

Couscous Salad + Tomato-Mustard Tart

Happy Friday!  I kept my promise and made two French Fridays with Dorie recipes this week!  I’m feeling motivated because I only have six back-log recipes to complete.  Most of them are good Fall/Winter recipes and I plan to hit them this year, so I don’t miss my final window (the group will be finishing the book around April or so next year).  So, what did I make?

Couscous Salad

Couscous Salad with Chicken

The official recipe of the week was Couscous Salad.  It was a pretty easy recipe.  Quick-cooking couscous was cooked in a mixture of chicken broth and spices along with raisins.  After it was cooked and fluffed, it was tossed with diced cucumber, red bell pepper, carrot, sugar snap peas, and chickpeas.  A simple dressing of lemon juice and olive oil, and a sprinkling of cilantro, and it was done.  I served it with the optional Lemon-Grilled Chicken to make it a full meal deal.

I don’t quite know what to say about this recipe.  We liked it well enough.  I just think the flavors are not favorites of ours.  I thought I would eat the leftovers for lunch the next day, but I couldn’t quite muster the enthusiasm for it.  So, we didn’t hate it, but we didn’t love it either.  I won’t be making this one again.

Gérard’s Mustard Tart

Tomato-Mustard Tart

Gérard’s Mustard Tart goes way back.  It was the second recipe the FFWD group made back in October 2010 (before I joined in the fun).

The recipe in the book is Dorie’s friend Gérard’s take on the traditional mustard tart with tomatoes.  Since we have gorgeous garden tomatoes right now, I knew I had to make the original version of this tart, which Dorie helpfully includes instructions for.

This truly is a mustard tart.  The filling consists of lightly beaten eggs, heavy cream, Dijon mustard, and grainy French mustard.  I topped it with two sliced tomatoes and a sprinkling of thyme leaves (my addition).

We really enjoyed this tart!  The flavor of the perfectly ripe tomatoes was delicious against the piquant flavor of the mustard.  This one I ate the leftovers!

What will I make next week?


Filed under Cooking