This recipe was inspired by Dorie Greenspan's Mustard Tart. I first saw her recipe while reading The Baker's Apprentice column in the NYT and I was intrigued. I add dijon to a lot of recipes but I never thought of adding it to a tart. I quickly filed the recipe away and then just as quickly forgot about it. . .until this contest was announced. I took her recipe and ran with it. <br /> <br />I modified the crust by removing the sugar, adding semolina flour (inspired by Midge's cheddar apple pie), duck fat (inspired by a comment to Merrill's slow roasted duck), gruyere cheese and lots of herbs. I also modified the filling by swapping out the vegetables, adding more herbs and topping it with a little cheese. Whether you try this recipe or Dorie's original, I hope you enjoy it as much as we did.

Share: