Gérard's Mustard Tart

As I have confessed, I love condiments. The more vinegary the better. This year I discovered that mustard can actually be made at home, by humans. This human in particular. Homemade mustard tends to be much stronger than the shelf stable stuff at the grocery store, and is not for the faint of heart. It also takes about two weeks for the flavours to marry in the fridge. But once you get in the habit of making your own, you'll never go back to store-bought.

This delicious little quiche, Gérard's Mustard Tart, showcases two mustards (smooth Dijon and coarse French country-style) right in the custard. Then steamed carrots and leeks are placed lovingly on top and the tart is baked to golden perfection for half an hour. The pre-baked crust makes this sturdy enough to eat out of hand, if you are so inclined. I am. I am a firm believer in the fact that food tastes better with your fingers. Except soup. Or the broth, anyway.

Guinness Brown Mustard - Makes 3 1/2 cups
recipe shared with me by Steve, a fellow Mellow Baker
a strong mustard

12 oz. (355 ml.) Guinness beer
1 1/2 cup (360 ml.) brown mustard seed
1 cup (240 ml.) red wine vinegar
1 tablespoon (15 ml.) kosher salt
1 teaspoon (5 ml.) fresh ground black pepper
1/4 teaspoon (1.25 ml.) ground cinnamon
1/4 teaspoon (1.25 ml.) ground cloves
1/4 teaspoon (1.25 ml.) freshly ground nutmeg
1/4 teaspoon (1.25 ml.) ground allspice

Mix ingredients, cover with plastic wrap, and leave it on the counter for three days.  Pop it in the food processor and buzz those mustard seeds to bits.  This will thicken it dramatically.  Pour in jars, and it will keep about 6 months.

Gérard's Mustard Tart can be found on page 154 of Around My French Table by Dorie Greenspan. It is the second recipe that we have made in the cooking club, French Fridays with Dorie. We are gradually cooking through the entire book, one recipe per week. Membership is open, pick up a book and cook along!