Carrot, Leek, and Mustard Tart

This recipe calls for a pie crust, but if you don’t have a good pie crust recipe, you can either just butter a 9” pie pan well and make it crustless, or order a Full Belly Farm pie crust with your box!

Adapted from Dorie Greenspan’s book, Around My French Table


3 eggs
1 teaspoon ice cold water
1 large or 2 medium carrots, peeled and trimmed
1 large leek, white and green parts only, trimmed
2 sprigs rosemary
6 Tablespoons crème fraîche
2 tablespoons dijon mustard
2 tablespoons whole grain mustard
freshly ground black or white pepper
pie dough


Preheat your oven to 400º.  On a lightly floured surface, roll the dough into a 12 inch round.  Fit into a 9 inch tart pan with a removable bottom.  Trim the edges and chill for 30 minutes.  Using a fork, prick the dough all over and bake for 20 minutes.  If you are going with the crustless version, just butter your pie pan!

Meanwhile, julienne your carrots and leeks into matchsticks.  Put a 1/2 inch of water in the bottom of a sauté pan and add your carrot, rosemary and leeks.  Simmer until tender, about 10 minutes.  Remove the rosemary, and then take out the leeks and carrots.  Drain them on a baking rack or a plate and allow to cool completely.  In a medium bowl, whisk the eggs with the creme fraiche, mustards, salt and pepper.  Pour filling into your tart or into your buttered pie pan and arrange the vegetables over the top.  Bake until the tart is lightly browned and set, about 30 minutes.  Let cool for 5 minutes before serving, or serve at room temperature.