Verrines Turn a Meal into a Celebration

One day last week my friend Elsie and I decided to master the art of verrines, brightly colored layers of ingredients served on top of each other in little glasses. Verrines have been popular in France for some time—stylish, structured, easy to prepare, elegant to present. They are perfect to begin or end a celebratory… Continue reading Verrines Turn a Meal into a Celebration

Tomato-Mustard Tart (Tartes aux Tomates)

This is a recipe for the traditional French mustard tart. There are only a few ingredients: pastry, tomatoes, Dijon mustard, a bit of Swiss cheese, and a sprinkle of thyme. This recipe is an adaptation of recipes from Food Republic and a tiny Maille recipe book owned by a friend. As you’ll see, the recipe calls… Continue reading Tomato-Mustard Tart (Tartes aux Tomates)

Mustard Tart with Leeks and Carrots

This recipe is slightly adapted from Gerard’s Mustard Tart, “Around My French Table” by Dorie Greenspan (Houghton-Mifflin, 2010) A Word About the Mustard 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… Continue reading Mustard Tart with Leeks and Carrots