Posts Tagged 'dijon mustard'

Tomato Tart

Serves 6 to 8

1 9-inch tart pan lined with pie crust (store-bought is a great shortcut)
3 large tomatoes, cut into 1/2 -inch thick slices
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere cheese
2 tbsp. chopped fresh basil
1 garlic clove, minced
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 375°F.

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 8 minutes. Remove the paper and weights and bake until golden brown, about 10 more minutes. Remove from the oven and cool on a wire rack.

Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes.

Turn up the oven to 400°F.

Spread the mustard over the bottom of the pie crust and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 25 to 30 minutes.

In a small bowl, stir together the basil, garlic and olive oil. Season with salt and pepper to taste. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.

Deviled Eggs with Chives and Caviar

Serves 20

24 large hard-boiled eggs, peeled and halved length-wise
2/3 cup sour cream
1/3 cup mayonnaise
¼ cup + 2 tbsp. chopped fresh chives
1 tbsp. Dijon mustard
2 tsp. freshly squeezed lemon juice
Kosher salt
Freshly ground pepper
1 one-ounce jar caviar

Carefully scoop yolks from the egg halves into a large bowl.  Set egg white halves aside.  Add sour cream, mayonnaise, ¼ cup chives, mustard and lemon juice to the yolks.  Mash with a fork until smooth.  Season to taste with salt and pepper.

Spoon filling into each egg white half.  Arrange on a platter.  Garnish each egg with 1/8 tsp. of caviar and chopped chives.  Serve immediately. 

Cooking Tip: Can be prepared 2 hours in advance up before garnishing with roe and chives.   Keep covered and refrigerated until ready to serve.

Jennifer Chandler

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