Carrot Leek Mustard Tart Dorie Greenspan Recipes

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CARROT & LEEK MUSTARD TART (DORIE GREENSPAN)



Carrot & Leek Mustard Tart (Dorie Greenspan) image

The is a truly beautiful tart that is delicious just out of the oven, warm, at room temperature, or even slightly chilled. If you're serving it as a starter, cut it into 6 portions; if it's the main dish, serve it with a lightly dressed small salad. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table", where Dorie calls it Gerard's Mustard Tart. Use Dorie's Basic French Tart Dough/Pate Brisee (recipe #440320).

Provided by blucoat

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

3 carrots, trimmed and peeled (not too fat)
3 thin leeks, white and light green parts only, cut lengthwise in half and washed
2 rosemary sprigs
3 large eggs
6 tablespoons creme fraiche or 6 tablespoons heavy cream
2 tablespoons Dijon mustard (to taste)
2 tablespoons grainy mustard, preferably French (to taste)
salt, preferably fleur de sel, and freshly ground white pepper
1 9- to 9 1/2-inch tart shell, made from Dorie's Basic French Tart Dough, partially baked and cooled (Basic French Tart Dough/Pate Brisee (Dorie Greenspan))

Steps:

  • Center a rack in the oven and preheat the oven to 425°F Line a baking sheet with a silicone baking mat or parchment paper.
  • Cut the carrots and leeks into slender batons or sticks: First 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. Cut the pieces into 1/8- to ¼-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don't look svelte enough, cut them lengthwise in half. Cut the leeks in the same way.
  • Fit a steamer basket into a saucepan. Pour in enough water 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 heavy cream. Add the mustard, season with salt and white pepper - mustard has a tendency to be salty, so proceed accordingly, and whisk to blend. Taste and see if you want to add a little more of one or the other mustards.
  • 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 they're attractive arranged in spokes coming out from the center of the tart. 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).

Nutrition Facts : Calories 202.1, Fat 12.8, SaturatedFat 6.4, Cholesterol 189.4, Sodium 274, Carbohydrate 15.9, Fiber 3, Sugar 5.4, Protein 7.2

TARTEST LEMON TART



Tartest Lemon Tart image

This is my favorite tart because it's made with whole lemons. I fell for it twice-first when Daniel Boulud made it, and then when I had it again in Paris at a patisserie and it reminded me just how much I love it. From "Baking Chez Moi: From My Paris Home to Your Home Anywhere" © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.

Provided by Dorie Greenspan

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, very cold, cut into small pieces
1 large egg yolk
Butter, enough to butter the tart pan and aluminum foil
1 1/2 lemons, scrubbed and dried
1 1/2 cups sugar
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 tablespoons cornstarch
1/2 cup heavy cream
4 tablespoons unsalted butter, melted and cooled

Steps:

  • Crust: Put the flour, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the yolk is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds.
  • Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. This is done by smearing the butter pieces into the flour using the heel of your hand-a French technique called "fraisage."
  • Flatten dough into a disc and place between two pieces of parchment paper. Using a rolling pin, roll out the dough, rotating it ⅛ of a turn at a time and rolling until it's just bigger than the tart pan.
  • Butter the tart pan. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Using a fork, give the crust a few pricks and freeze for at least 30 minutes before baking.
  • Parbake the crust: Preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Add pie weights on top of the foil to keep the crust flat as it bakes. Put the tart pan on a baking sheet and bake the crust for 25 minutes.
  • The filling: Cut the lemons into small pieces and remove the seeds. Put the lemons and sugar in a blender or food processor and pulse, blending and scraping down the sides until you have a smooth mix. Add the remaining filling ingredients and pulse and blend on low speed until the filling is homogeneous. Tap the bowl on the counter several times to "de-bubble" the filling as much as possible.
  • Remove the tart shell from the oven and carefully remove the foil and pie weights. Place back in the oven for 8-10 minutes to lightly brown. Remove the tart and patch any cracks with the leftover dough. Cool and reduce oven temperature to 325 degrees F.
  • Bake the tart: Stir the filling, then pour it into the tart shell. Bake for 20 minutes, then increase the oven temperature to 350 degrees F and bake for an additional 25-30 minutes. (Total baking time is 45-50 minutes.) When the tart is properly baked, it should be set, although perhaps still shaky in the center, and most of the top will have formed a light sugary crust. (Don't be alarmed if the tart has bubbled over the edge of the tart-that's okay.) After cooling the tart to room temperature, set the tart on top of a sturdy can so the ring can drop away. Place on a dish and serve.

BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)



Basic French Tart Dough/Pate Brisee (Dorie Greenspan) image

This dough is an all-purpose recipe that produces a not-too rich, slightly crisp crust that works for both sweet tarts and savoury recipes, including the delicious Carrot & Leek Mustard Tart (recipe #440319). This is a good dough to use anytime you see a recipe calling for a pate brisee. Be prepared: This dough requires at least 3 hours to chill. Recipe is from Dorie Greenspan's great new cookbook, "Around my French Table". STORAGE TIP: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 1 month. You can also tightly wrap and freeze the fully baked crust for up to 2 months, or freeze the unbaked crust in the pan and bake it directly from the freezer. Just add about 5 minutes or so to the baking time.

Provided by blucoat

Categories     Savory Pies

Time 45m

Yield 1 tart crust

Number Of Ingredients 6

1 1/4 cups all-purpose flour (170 g)
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into bits (3/4 stick, 86g)
1 large egg
1 teaspoon ice water

Steps:

  • FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
  • HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
  • Chill at least 3 hours or up to 5 days.
  • When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
  • To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
  • Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
  • Chill - freeze - the dough for at least 1 hour before baking.
  • Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
  • TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
  • TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

Nutrition Facts : Calories 1269.4, Fat 75.6, SaturatedFat 45.6, Cholesterol 394.7, Sodium 1245.3, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 23.1

GéRARD'S MUSTARD TART



Gérard's Mustard Tart image

Be sure to use strong mustard from Dijon. Dorie's friend Gérard Jeannin uses Dijon's two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as "à l'ancienne." You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant. Do what Gérard would do: smell it first. If it just about brings tears to your eyes, it's fresh enough for this tart.

Provided by Emily Weinstein

Categories     appetizer, side dish

Time 1h20m

Number Of Ingredients 9

3 carrots (not too fat), trimmed and peeled
3 thin leeks, white and light green parts only, cut lengthwise in half and washed
2 rosemary sprigs
3 large eggs
6 tablespoons crème fraîche or heavy cream
2 tablespoons Dijon mustard, or to taste
2 tablespoons grainy mustard, preferably French, or to taste
Salt, preferably fleur de sel, and freshly ground white pepper
1 9- to 9½-inch tart shell made from Tart Dough, partially baked and cooled

Steps:

  • Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
  • Cut the carrots and leeks into slender bâtons or sticks: First 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. Cut the pieces into 1/ 8- to 1/4-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don't look svelte enough, cut them lengthwise in half. Cut the leeks in the same way.
  • Fit a steamer basket into a saucepan. Pour in enough water 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 heavy cream. Add the mustards, season with salt and white pepper - mustard has a tendency to be salty, so proceed accordingly - and whisk to blend. Taste and see if you want to add a little more of one or the other mustards.
  • 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 they're attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the pepper mill.
  • 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).

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 411 milligrams, Sugar 3 grams, TransFat 0 grams

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From joanne-eatswellwithothers.com


DORIE GREENSPAN RECIPES - RECIPES FROM NYT COOKING
Dorie Greenspan Recipes is a group of recipes collected by the editors of NYT Cooking. ... Email Share on Pinterest Share on Facebook Share on Twitter. Carrot Cake Dorie Greenspan. 1 hour 30 minutes, plus at least 15 minutes' refrigeration. Sablé Breton Galette With Berries Emily Weinstein, Dorie Greenspan. About 2 hours, plus 3 hours' refrigeration. Rugelach Emily Weinstein, Dorie Greenspan ...
From cooking.nytimes.com


DORIE GREENSPAN CARROT CAKE RECIPE - THERESCIPES.INFO
Dorie Greenspan's Carrot Cake Recipe | KeepRecipes: Your ... trend keeprecipes.com. 3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade) 1 cup coarsely chopped walnuts or pecans 1 cup shredded coconut, sweetened or unsweetened ½ cup moist, plump raisins (dark or golden) or dried cranberries
From therecipes.info


DORIE GREENSPAN'S FRENCH CARROT SALAD - GOOD FOOD ST. LOUIS
Put the mustard, honey, vinegar, and oil in the processor or jar, season with salt and pepper, and whir or shake until blended—you’ll have a thick, smooth vinaigrette. (Or whisk the dressing together in a small bowl.) Toss carrots with the currants, and nuts, if you’re using them. Just before serving, pour over the dressing, toss well ...
From goodfoodstl.com


DORIE GREENSPAN’S BASIC GALETTE DOUGH RECIPE | BAKEPEDIA
2014-10-20 A Basic Tart and Pie Dough from Dorie. This easy, workable dough is from Dorie Greenspan’s Baking Chez Moi.Try it as a base her Fall-Market Galette or anytime you want a simple, basic dough. Leave out the sugar for a savory application. Read our interview with Dorie, our full book-review and don’t miss her recipe for Cannelés.If the beautiful texture of the pastry turn you on, read …
From bakepedia.com


RECIPEDB - COSYLAB.IIITD.EDU.IN
By cooking processes, top 50 recipes similar to: Carrot & Leek Mustard Tart (Dorie Greenspan)
From cosylab.iiitd.edu.in


CARROT-AND-MUSTARD RILLETTES FROM DORIE GREENSPAN'S JUST-RELEASED ...
Carrot-and-mustard rillettes from Dorie Greenspan's just-released "Everyday Dorie: The Way I Cook" makes a good cookbook club recipe because the components can be prepared in advance. Get premium, high resolution news photos at Getty Images
From gettyimages.com


DORIE GREENSPAN 10 DISHES | FIRST WE FEAST
For decades, home cooks and professionals alike have turned to one pint-sized authority, Dorie Greenspan, for wisdom related to cookies, cakes, crumbles, tarts, and more, all of which are hard-wired into the sweets-inspired narrative of her life. An anecdote about a candied walnuts research trip in Paris, for example, quickly turns into a ...
From firstwefeast.com


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