Tomato Tart with Mustard and Ricotta

I went rouge this week. I wanted to serve this dish for Mother’s Day so I swapped out the two recipes. This dish did not come out at all like the picture. I think the photo is before the eggs go in. Any who, we really loved this one. The crust is fantastic, like all of Dorie’s crusts. The filling was a lot like the mustard tart we made for Around My French Table. I served it with a salad and it was a tasty meal. To see what others made this week, head over to Cook the Book Fridays.


5 Comments Add yours

  1. i’ve already made this one, too, and i agree that there is some trickery going on with the book photo! the ricotta in the pic has definitely not undergone the baking process and there’s a lot of greenery on top of the tart…but it’s still delicious, so i guess that’s what counts.


  2. I totally agree with both of you haha. I have made this as well and I was like…should I add some greens on top after I bake to look like the picture because otherwise it is hidden 😂. We loved this one too!


    1. i saved aside some of the spinach to place on after it came out of the oven!


  3. I can’t wait to make this!! Heading off to look at the trickery now!1


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s