This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was one I’d been looking forward to for a while: Tomato Tart with Mustard and Ricotta. Basically some of my favourite things (flaky buttery pastry, oven roasted tomatoes, mustard, creamy custard and ricotta) all rolled into one beautiful package (with a bit of spinach in there for good measure!).
It comes together pretty easily – you can do most (if not all) of the steps in advance and you can make the pastry shell the day before and prepare the components earlier in the day you will bake it. Easy peasy, right?
Well.. yes and no. If you look at the photo in the book, it most definitely is gorgeous. It is also most definitely not a finished version of the tart (it’s all the components except the custard) so it’s a bit deceptive – I looked at it and thought it was a regular tomato mustard tart (like this) with a bit of greens and some ricotta – a fresh tart, perfect for summer. Then I read the recipe and saw the quiche-like custard. Hmm… Ok. Not a bad thing but not what the photo leads you to believe you are making!
But I LOVED the look of this photo and was like “I’m going to try to make my unbaked tart look this pretty”. And I was so focussed on that, I forgot the mustard in the custard. Hmm…
In the end, the baked tart turned out beautifully but… at the expense of the mustard! I didn’t think it would make that much difference but truthfully, it did need it.
I’ll be making this again. AVEC mustard. It’s the perfect summer tart – a light lunch or even cut into smaller pieces, would be a great apéro snack. Colourful, delicious and simple, what more could you want?
Get the recipe for Dorie Greenspan’s Tomato Tart with Mustard and Ricotta on page 48 of Everyday Dorie.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Both you and Shirley had the same experience as I had. I mentioned it mid-week on our CTBF site. I baked this tart three times. For the last tart I used 1 cup of ricotta to 1 TBS mustard. It was a better presentation but not at all like Dorie’s photo.
I like that you’re not fooled by the picture of the unfinished tart as I was. Well, the photo in the book shows a lovely lovely tart in the unbaked form, better than mine was at that stage. Glad you enjoy this tart.
When you use the word ‘custard’ – is it custard as we know it – i.e. sweet and creamy and you then use mustard to make it a savoury dish?
Yes, I know, my lack of knowledge is evident.
By “custard” I mean the egg and cream mixture that a quiche typically uses. Not sweet at all here as not sugar!
Funny, I didn’t realize the picture in the cookbook wasn’t baked but I did notice there were greens on top haha. I was like, do I add some?! 😂 This was delicious and do make it again with the mustard…it really does add flavor!
The picture in the book doesn’t even have the custard poured in there!!!
you are so right that this would be a great apéro snack!
Photos can seem so deceptive. I am glad you liked it even sans mustard. Sounds like you will be enjoying it again.