French Friday's with Dorie recipe was a savory tart. I realized part way through making the recipe that I didn't own a tart pan yet! So, as the dough chilled I ran to the store and bought one. When I got home I realized I bought an 11'' pan and the recipe calls for a 9'' pan. Since my Modern Baker group will do a section on savory tarts I checked that cookbook. It calls for an 11'' pan. So, I kept it and just stretched my dough thin in the tart pan.
The dough wasn't necessarily pretty and it wasn't until I poured the egg mixture into the pan that it occured to me why a strong crust side is important (yes, there were a number of wall breaches), but the crust tasted great! I can't wait to use it again.
French's. There were a few mustards there might have fit the bill but they were quite expensive! In the end I used Dijon and a spicy brown mustard I already owned.