The small potatoes are tossed warm in an herby and tangy mix of Dijon mustard, grainy mustard, olive oil and red wine vinegar, then spiked with cornichons, shallots and fresh dill.

This is a quick, easy and guaranteed crowd-pleaser for your Summer picnics or potlucks. 

What type of potatoes is best for this salad?

I recommend you make this salad with any small new potatoes, red-skinned or even fingerling potatoes. They all keep their shape well once cooked, which is exactly what we want here. 

Cook the potatoes until you can easily poke a knife in them; but they shouldn’t be mushy. Then, drain and rinse them right way under cold water to stop the cooking process.

The potatoes should still be warm when you toss them in vinaigrette: this will temper the “bite” of the shallots and round off all the flavors of the vinaigrette. 

Can you make this salad ahead?

Yes! This salad is actually even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests and save some time in the kitchen. 

Here are more French salad recipes for entertaining: 

• • Celery Root Remoulade 
  • Cucumber Salad with Crème Fraiche
  • Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
  • Classic French Lentil Salad
  • French-Style Couscous Salad 

How to store this French-Style Potato Salad?

After making and enjoying potato salad– if you have any leftovers – you can store them in the refrigerator

• In the refrigerator: this salad can be kept in the fridge in an airtight container for up to 5 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Common Questions:

If I can’t find shallots, what would you suggest?

A red onion would work well a substitute, in the same quantity listed.

Can I remove the skin from the potatoes for this recipe?

Of course you can, but it’s a lot more work. The skin on small potatoes are very thin and are honestly best left on. But the choice is, of course, yours!

What other herbs could I use in place of dill for this recipe?

Dill is THE herb to use for this dish, but commenters have noted the use of tarragon as well as fennel fronds in place of the dill. Chive would be a nice choice as well. While the use of any different herb would alter the taste of the dish, use what you enjoy!

I hope you’ll love this Classic French-Style Potato Salad as much as I do! This recipe is enough for 4 people and easy scalable to make for 8, or just 2 people. If you have any questions, please feel free to leave a comment. 

More French potato recipes you may like: 

• Potato Green Beans Salad
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)
• Classic French Gratin Dauphinois

Classic French-Style Potato Salad

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 58 voted )

Ingredients

1.5lbs (680g) small potatoes (gold, red-skinned or a mix)
1 tbsp salt
2 tbsp (30ml) Extra Virgin Oil Oil
1 tbsp (15ml) red wine vinegar
1 tbsp Dijon Mustard
1 tbsp Grainy Mustard
1 tsp salt
¼ tsp freshly ground black pepper
4 tbsp fresh dill, chopped
1 shallot, peeled and diced
5-6 cornichons (or dill pickles), diced
1 tbsp (15ml) cornichon juice

Instructions

Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch.

Step  2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine.

Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste.

Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill.

The post Classic French-Style Potato Salad appeared first on Pardon Your French.

The book

This recipe is from Let Me Feed You: Everyday Recipes Offering the Comfort of Home, the latest cookbook by Rosie Daykin (bestselling author of Butter Baked Goods and Butter Celebrates!). This beautiful cookbook offers 100 delicious recipes (for every course) to feed the people you love. While many cookbooks nowadays delve into niche concepts (ie. a specific diet, ingredient or region), this one invites us to get back to basics, with fool-proof and timeless recipes – something I find very comforting. With staple recipes such as this incredible roasted chicken, but also croissants (yes, you know how much I love croissants), scones, biscuits, quiche, chicken pie, lasagna, fluffy potato mash, potato salad, etc… this new book is must-have on-hand when preparing to host and/or feeding a crowd – be it intimate or a gathering.

The recipe

Of course, a roasted chicken is a must for hosting a Sunday lunch in France, and I was very excited to try out Rosie Daykin’s recipe which includes an interesting twist: Dijon herb butter. This homemade compound butter of dried herbs, lemon zest and grainy mustard gets snuck under the skin of the chicken before roasting and on top of the chicken (to melt) after roasting. Verdict: the butter brings this simple roasted chicken recipe over the top. It beautifies it perfectly with herby, zesty flavours and I could totally see it on top of a salmon fillet or a lamb chop as well.

I made this Dijon herb butter the night before to save some time the day of cooking the chicken. The butter is a breeze to make and is so fragrant with a slight tang from the lemon and the mustard. I used Maille Mustard (Old Style)– which is my favorite mustard of all. And if once wasn’t enough, the grainy Dijon mustard is also used in the making of a vinaigrette that’s tossed into arugula, to be served with the chicken.

For serving, I loved the idea of placing the roasted chicken on top of the bed of arugula. When slicing the chicken, the juices oozed over the greens– and be assured, not a single leaf was left wandering at the end of the meal.

This recipe is simple, delicious and truly a staple to keep in your repertoire. It includes notes and tips to make for a perfectly roasted chicken, which I sum up here in bullet points (adding a few of my own tips as well). Make sure you read them, and you’ll be set for feeding your guests the most delicious roasted chicken – every single time.

A few tips for this perfectly roasted chicken:

• Buy the best quality bird you can find. A locally raised and free-range one is ideal.
• Take the chicken out of the fridge at least 2 hours before you cook it. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• Stuff the bird with lemon quarters. This simple step ensures a juicy meat that’ll be lightly infused with the flavour of roasted lemon.  
• Get under the skin. Placing fat and herbs (ie. Dijon Herb butter) under the skin is key to infuse flavor in the meat. 
• Get on top of the skin as well. Brush the chicken with extra-virgin olive oil right before cooking.
• For the cooking time, plan on 15 to 20 minutes/lb of meat. 15 minutes will get you a properly, juicy chicken and 18-20 minutes will get you a crispier, darker skin (which is my preference). In this recipe, I used a 4lb chicken which I cooked for 1h and 20 minutes.
• Let it rest. Once cooked, let the chicken rest for at least 15 minutes. This ensures all the heat and juices get distributed evenly throughout the meat.

Roast Chicken with Dijon Herb Butter

Print Recipe

Serves: 4 people Cooking Time: 80 Minutes 80 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

For the Dijon Herb Butter: 
1/4 cup thyme leaves 
1/4 cup finely chopped rosemary 
1/4 cup finely chopped sage leaves 
1 tbsp lemon zest 
1 cup butter, at room temperature 
2 tbsp grainy Dijon mustard 

For the Chicken: 
1 (4-pound) roasting chicken
Salt and pepper
1 small lemon, quartered
2 tbsp (30ml) Extra Virgin Olive Oil 

For the dressing:
3 tablespoons olive oil
1 tbsp fresh lemon juice 
1 tbsp grainy Dijon mustard
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
5 to 6 cups baby arugula, washed and dried

Instructions

Make the Dijon Herb Butter:

Place all the ingredients in a stand mixer fitter with the paddle attachment and beat on high until well combined. Place a piece of plastic piece of plastic wrap on the kitchen counter, then transfer the butter mixture on top of the wrap. Shape the butter into a log about 6 inches long x 2 inches across (, then wrap tightly in the plastic wrap. Place the log in the refrigerator and allow to chill until firm, 25 to 30 minutes, before slicing. 

(Store in the refrigerator for up to 1 week wrapped in the freezer for up to 3 months). 

Make the Chicken: 

Preheat the oven to 400ºF (205ºC)

Rinse the chicken thoroughly and pat it dry all over with paper towel to remove any excess moisture; this will help ensure the bird gets a nice crispy skin when roasting. I like to allow the bird to come to room temperature before cooking.

Place the chicken in a 9× 3-inch (22.9x33cm) roasting pan and tuck the wings under the body. Generously season the inside of the cavity with salt and pepper, then place the lemon quarters inside. Gently lift the breast skin of the bird and place two rounds of the Dijon herb butter under the skin atop each breast (using four rounds of butter in total). I like to use the back side of a spoon to help me lift the skin, being careful to take my time so as to not tear it. Once the butter is in place, use some kitchen twine to tie the legs together in a simple bow. Rub the outside of the bird with the olive oil and generously season with more salt and pepper.

Place the chicken in the oven and roast for 15 to 20 minutes per pound (60 to 80 minutes for this 4-pound bird) or until the juices run clear when you make a little cut between the thigh and leg. Baste the bird with juices every 15 minutes until done.

Remove from the oven and place the last two pieces of Dijon butter atop the chicken, then tent with foil and allow to rest for about 15 minutes.

Make the dressing:

Place all the ingredients for the dressing in a small liquid measuring cup and whisk to fully combine. (I also like to use a leftover jam jar to mix salad dressings; just put everything in the jar, make sure the lid is on tight, and give it a good shake.)

Spread the arugula across a serving platter and gently toss with the dressing. Place the warm chicken atop the arugula and serve! (You can also carve the bird beforehand and place the pieces atop the arugula, but I think it’s a little more fun to carve the bird at the table, and—bonus!—the salad gets smothered in its lovely juices.)

Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Photography by Rosie Daykin and Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Shop for this recipe (click the photos):

Let Me Feed You

Maille Mustard, Old-style

The post Roasted Chicken with Dijon Herb Butter appeared first on Pardon Your French.

This popular French dish hails from the Hauts-de-France, where they simply call it “Le Welsh”, and it is just a bit different than the actual Welsh version (and a bit more delectable if you ask me). It is usually thicker and more orange (with cheddar). It includes Dijon Mustard and Worcestershire sauce and is broiled with a healthy dose of brown ale for some malty savoriness. Surely, not a dish for the faint of heart – but oh so good.

Cooking notes:

• I used slices of a country-style loaf but you can use any bread of your liking. Pain de mie would work great here too.
• You can also add a thin slice of Parisian ham on each bread slice to turn it into a more substantial meal.
• I find that a brown ale works best for a welsh. It adds a subtle nuttiness and maltiness. If you are yearning for a deeper taste, you can opt for a stout. As a non-alcoholic substitute, milk works great.

Beer and Cheddar Welsh from Hauts-de-France

Print Recipe

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 13 minutes 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

4 slices of bread (or pain de mie)
2 tbsp (30g) Dijon Mustard
1 tbsp (15ml) Worcestershire sauce
3 cups (300g) Orange cheddar, grated
1 3/4 cup (≃400ml) Brown Ale

Instructions

Pre-heat your oven to 480°F (250°C) 

Toast the bread slices (in a toaster or in a lightly greased pan).

Sprinkle ¼ tbsp of Worcestershire sauce on each slice of toast and then spread ½ tbsp of Dijon Mustard. Lay the toasts flat in a oven-proof dish (do not overlap them).

In a medium saucepan, over medium-heat, heat up the beer and slowly whisk in the grated cheese until completely melted. 

Pour the beer + cheese mixture over the toasts (this will look like a lot of liquid, but the toasts will absorb some of it as they bake in the oven).

Bake for 10 minutes and finish off with 30 seconds under the broiler.

Enjoy immediately.

If you try this Beer and Cheddar Welsh recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

A recipe inspired 750g. 

Bon Appétit!

If you like Cheesy dishes, you might like: 

• Croque-Madame Sandwiches
• Cauliflower Ham and Cheese Gratin
• French-style Dutch Baby Pancake with Cheese and Chives

The post Beer and Cheddar Welsh from Hauts-de-France appeared first on Pardon Your French.

The green beans, cherry tomatoes and potatoes make this dish very reminescent of a Salade Nicoise. But the addition of toasted buckwheat groats (also called Kasha) brings in a large dose of earthiness to it. Buckwheat is more commonly enjoyed in the form of flour in France (especially in Brittany, as featured in the classic buckwheat crepes) but it also features in several gratin recipes as groats (often paired with leeks). And despite its name, buckwheat doesn’t contain any wheat nor gluten.

Kasha is also high in fiber and good proteins, which means you can enjoy this salad as a main rather than a simple side if you wish.

Another favourite of mine featured in this salad is the French cornichon. These small crunchy French-style pickles are slightly more acidic and less sweet than big US-style pickles, and I like to think they are more refined. I throw them in lots of salads in the Summer and they are delicious in sandwiches as well, of course.

This recipe is not a French Classic, but rather a salad that features french-loved ingredients – kasha, grainy mustard and cornichons- which I think all work deliciously together here. And I like to think this is another way to show you that French cuisine doesn’t often comply by strict rules, and that the French’s eating philosophy is usually not all about French food, but more about enjoying food the French way!

My Cooking Notes:

• Kasha is the name for pre-toasted buckwheat groats (I usually purchase mine at the organic store, at Bulkbarn or buy the Bob’s Red Mill one at the grocery store). If you can only get your hands on buckwheat groats, you can easily roast them yourself: place groats in a dry pan over medium heat, stirring for five minutes, until browned.  
• Because they are nice and small, rainbow potatoes are usually enjoyed roasted, but I think they work great boiled in this recipe. You can of course opt for any potato variety of your choosing (waxy potatoes, like red bliss or new potatoes are always better for potato salads).

Kasha Green Bean Potato Salad

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

1 cup (170g) raw, toasted buckwheat groats (kasha).
2 tbsp (30g) butter
1 lb (approx 500g) Small Rainbow potatoes
1 2/3 cups (250g) green beans
1 2/3 cup (250g) cherry tomatoes, halved
10-12 cornichons, chopped
1 tbsp (14ml) olive oil
2 tbsp grainy mustard
Salt, pepper
Optional: a small handful of microgreens for dressing.

Instructions

For the kasha: Rinse and drain the buckwheat groats well. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 tbsp butter and 1/2 tsp salt. Bring to a simmer, then cover with a tight fitting lid and simmer on low for 18-20 minutes. Just like with rice, you should hear hissing while it’s cooking and it will get quiet when it’s done. Stir in the additional 1 tablespoon of butter.

For the potatoes: Place the potatoes in a large saucepan, add cold water to about an inch above the potatoes and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 10-12 minutes until the potatoes are fork tender. Drain and rinse under cold water (to stop the cooking process). Cut the potatoes in quarters.  

For the green beans: Place the green beans in a large saucepan, add cold water to about an inch above the green beans and sprinkle with salt. Bring to a boil, reduce to a simmer and cook for about 12-14 minutes until the green beans are fork tender. Drain and rinse under cold water (to stop the cooking process). Halve the beans, if they’re too long.

In a large salad bowl, combine the cooked kasha, potatoes and green beans (all at room temperature), the cherry tomatoes and cornichons. Drizzle 1 tablespoon of olive oil, 2 tablespoons of grainy mustard and salt and pepper to taste. Mix, and serve with some micro-greens on top.

If you try this Kasha Green Bean Potato Salad recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Kasha Green Bean Potato Salad appeared first on Pardon Your French.

And while still today an utter classic, it is one of those concoctions that’s still hard to put a label on … Is it a sauce? A mayonnaise? A dip? A condiment? A relish? I like to think it can be any of them! (I mean, is it important to put a tight label on everything?)

It’s creamy like a mayonnaise, tart like a relish, delicately salty like a sauce and refreshing like a seasonal condiment.

Sauce Gribiche is so versatile, which you can see from all the different ways it can be enjoyed. Classically in French Cuisine, Sauce Gribiche is to be served over a slice of calf’s head (a common French delicatessen find), boiled chicken (hot or cold), a meaty fish (hot or cold, usually mackerel or cod), tripe and meat terrines.

Although, in modern days you’ll probably see it more often served with “crudites” (shredded carrots, shredded celeriac, sliced tomatoes) and as a dressing in a lettuce salad.

My favourite way is to serve it with cooled asparagus (cooked, but they need to have a crunch still).  

It is also delicious in a potato salad or as filling to make deviled eggs. See, so versatile!

Cooking notes:

• The first step for this sauce is the blending of a hard boiled egg yolk with mustard, to the consistency of a paste. This can be done in a mortar and pestle (like I did here) or in a simple bowl using the back of a spoon.
• A classic Sauce Gribiche is made with a bunch of mix chopped herbs, including flat-leaf parsley, chervil and/or tarragon. My own twist is that I like to add dill (instead of tarragon), which I find pairs perfectly with cornichons, eggs and capers.
• The classic French recipe calls for “cornichon” (small French-style sour gerkhins). Here in North America, you can find Maille Cornichons, that taste just like the ones in France. As a substitute, you can use dill pickles.
• If you do not have canola oil or grapeseed oil, you can substitute with extra-virgin olive oil. The taste will be slightly fruitier, but the difference will be really subtle in the end.

If you try this Sauce Gribiche let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

Sauce Gribiche on Crisp Asparagus

Print Recipe

Serves: 4 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 4 voted )

Ingredients

1 large egg, hard-boiled.
1 teaspoon Dijon mustard
1/3 cup canola oil (or grapeseed).
1 teaspoon red wine vinegar
1 cornichon
8 to 10 small capers; drained, rinsed, and squeezed dry
about 1/4 cup (gently-packed) mixed chopped herbs; flat-leaf parsley, chervil, and/or tarragon
salt and freshly-ground black pepper
1 bunch of fresh asparagus

Instructions

For the sauce:

Peel the egg and separate the egg white from the yolk. Chop the egg whites in tiny cubes. Put the egg yolk, mustard and a pinch of salt in a mortar and pestle (or a bowl) and mash together until it becomes a smooth paste.

Transfer to a larger bowl, add the vinegar and then the oil, drop by drop, continuously whisking with a fork as if making mayonnaise. Keep the sauce creamy by adding small amounts of vinegar or warm water, as necessary.

Finish off the sauce by adding the chopped egg whites, cornichons, capers and chopped herbs. Taste and adjust the seasoning if needed.

For the asparagus:

Remove the woody ends, by gently bending the end of each asparagus spear until it snaps naturally.

Add the asparagus to a pan of boiling water. Cook for 2 minutes until bright green, and transfer immediately to an ice-bath. Let sit in the ice-bath for 4-5 minutes, drain and pat the asparagus gently with a paper towel to dry off.

For serving:

Arrange the asparagus on a plate and drop the sauce on top by dollops.

The post Sauce Gribiche on Crisp Asparagus appeared first on Pardon Your French.

A Dark Chocolate Tart is a true French Classic that you will find on most Parisian Bistro dessert menus (usually served in a bath of crème anglaise). It is rich, dense, with a decadent buttery crust and an intensely chocolatey ganache. For me, it has to be thin, but with a very dense bite. I think this gives the tart a certain sophistication when sliced and served on a plate, and means you won’t actually need a very large slice to satisfy your chocolate craving.

If you’ve never tried the chocolate and honey mustard pairing before, don’t be scared (you definitely won’t regret it!). The taste of the Honey mustard is actually very subtle. So subtle, that I wonder if I would have known it was there if I didn’t bake it myself. But since I knew, I definitely recognized its mellow sweetness, which beautifully intensified the chocolate flavours, without overpowering it.

A delicious recipe to surprise your guests’ palates…

Cooking notes:

• A French Chocolate Tart is not a fussy dessert to prepare. The two secrets are precise proportions (which is why I chose to offer this recipe in grams) and to simply use quality ingredients, including a good salted butter for the crust and a quality dark chocolate for the filling (really, you can’t cheap out on the chocolate when making a chocolate tart).
• Although I am a huge fan of intensely dark chocolates (this 99% cocoa chocolate bar is my ultimate TV snack), I recommend using a 70% cocoa dark chocolate (at most) for baking this tart. Above this percentage, the chocolate will be more difficult to work with and your dessert will be too bitter. A 70% cocoa dark chocolate will give you the right intensity and depth of chocolate flavour, without overpowering everything else.
• For the honey  mustard, I recommend using Maille Honey mustard , which to me, is the very best honey mustard around.

If you try this Dark Chocolate Honey Mustard Tart recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. 

Bon Appétit!

Dark Chocolate Honey Dijon

Print Recipe

Serves: 8 people Prep Time: 1 hour Cooking Time: 20minutes 20minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

For the Tart crust:
100g butter, cold, diced into cubes.
2 tbsp honey mustard
1 egg yolk
80g sugar
250g all-purpose flour

Ganache:
5cl (50ml) milk
15cl (150ml) heavy cream
150g 70% dark chocolate (or minimum 55%), chopped
10g butter
1 egg
1 tbsp honey mustard

Optional:
unsweetened cocoa powder to decorate

Instructions

For the crust:
Cream the butter, honey mustard and egg yolk together. Add in the flour and sugar (previously sifted) and blend until it all comes together into a rough dough ball (do not overmix). Wrap the dough in a plastic wrap and refrigerate at least 2 hours.
Remove dough at least 25 minutes prior to working it.

Preheat oven to 350F. On a floured working surface, roll the dough out to about a ¼ inch thick, and lay it in a greased 9” fluted tart pan. Trim the edges to fit into the pan and pierce bottom of crust all over with a fork. Bake for 15 minutes, until lightly golden. Set aside on a cooling rack.

For the chocolate ganache: In a small sauce pan, on medium heat, bring the milk and cream to a simmer. Add in the chopped chocolate and whisk until all melted and smooth. Remove from heat, add in the butter, egg and honey mustard and whisk again until smooth.

Pour the chocolate ganache onto the crust, and bake for 20 minutes at 350F.
Remove the tart from the oven (the ganache will be barely set in the middle). Let cool to room temperature on a cooling rack, then place in the fridge for at least 2 hours.

Before serving, sprinkle with cocoa powder. 

The post Dark Chocolate Honey Mustard Tart appeared first on Pardon Your French.

As I was saying on my last Instagram post, this Tomato Trio and Dijon Mustard Tart was one the first savory dishes I ever learned to make, as a child in France (and I am sure this is the case for a lot of French kids). Since then, it remained as one of my favorite summer tarts to create. When late summer peaks and tomatoes are finally red, ripe and ready, this recipe is always on my mind. 

Most classic recipes for this tart will use only one kind of tomato, but I like to use three different kinds (heirloom, round and cherry) to create more textures and sweetness. You can also use yellow tomatoes (less acidic and sweeter) for even more sweetness, or green tomatoes (firmer and more tart) for new flavours.

Spreading a layer of Dijon Originale Mustard at the base of the tart is so simple, but a real game changer. It makes all the difference between an average tomato tart and one that will leave you dreaming about it for days. As for the amount of Dijon Mustard, just know that the French LOVE their Dijon. So, if you want to do it the real way, 2 or even 3 tablespoons will be the minimum. If you are a bit shy about it, one tablespoon will still provide you the right amount of tang without the nose-scratching effect.

As far as I can remember, Dijon Mustard has always been in my top 3 favorite condiments. Cooked in a recipe or enjoyed as a small dollop on the side of your plate, Dijon mustard brings such a distinctive tang to any dish. It is one of those truly unique French tastes that just can’t be replicated. Like biting into a small “cornichon” (crunchy gherkin) or a piece of French camembert, there is no possible substitute – you just have to get the original!

As a French expat in Canada, Maille is one of my go-to brands when I feel nostalgic and yearn for a taste of France (and this is not a sponsored post, I genuinely love Maille Dijon Mustards!).

For the flaky crust, I did it the way most French home cooks do it nowadays: with a store-bought crust. But of course, if you have the time and dedication, making a homemade pastry crust will go a long way (I recommend this great recipe from “The cooking lessons from TheKitchn”)

On any flaky crust (store-bought or home-made), the sweetness of the ripe tomatoes and the tanginess of the Dijon Mustard is a true match made in heaven. A sprinkle of herbs de Provence and a splash of olive oil is all you’ll need to make the tart complete.

This Tomato Trio and Dijon Mustard Tart is a such a beloved, classic late-summer dinner in France. It can be enjoyed warm or cold, as a shareable appetizer (slice it up) or as a main with a green salad. 

Bon appétit!

Tomato Trio and Dijon Mustard Tart

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

1 puff pastry crust square (9x9)
1 Beefsteak tomato (such as Caspian Pink or Brandywine Pink)
2 round medium-size salad tomatoes (such as Costoluto Genovese)
5 cherry tomatoes
30gr of grated parmesan cheese.
3 tablespoons of Dijon Mustard (French-style) or 1 tablespoon (non-French-style)
1 teaspoon Herbs de Provence
½ tablespoon olive oil
Salt, pepper (to taste)

Instructions

Preheat your oven to 410°F.

Lay the puff pastry flat on a baking sheet, on top of a baking tray.

Slice the beefsteak tomatoes and round tomatoes evenly (1/2 inch slices) and lay them flat on sheets of paper towel for a few minutes, so the juices get absorbed a bit. Cut the cherry tomatoes in half.

Spread 1-3 tablespoons of Dijon mustard over the pastry, leaving a small border all around. Sprinkle with parmesan cheese all over. Spread the tomato slices evenly all over the pastry square, trying not to overlap them. Sprinkle herbs de Provence, and salt and pepper to taste.

Bake for 30 minutes, until pastry looks crispy and golden. Let cool down on a rack for a few minutes.

Before serving, drizzle with olive oil. Enjoy it warm or at room temperature.

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