Egg Tart with Mustard

I found this one at bonappetemt.com (slightly adapted). Lovely, no? It is very flexible, too. The tart works well with various vegetables and can be enjoyed fresh and warm or as leftovers from the fridge.

First, make a crust. I  used this one:

2 c rye flour
2 T coconut flour
1 t salt
1 egg
1/2 c lard
1-2 T ice water

Mix the dough and chill well. Press into tart pan or pie plate and prick holes in it. Chill further. With beans and parchment, parbake crust in 400F oven for 20 minutes.Take the beans out and bake the crust 5 minutes more. Cool on rack while you make the filling.

For the filling, you'll need:
3 carrots, cut into matchsticks
3 leeks, cut into matchsticks (celery or parsnips would work)
2 rosemary sprigs (or thyme)
8 eggs
2-4 T dijon
2-4 T whole grain mustard
3/4 c rice milk (or heavy cream or milk)

1. Preheat oven to 425F. Set up a steamer basket and steam vegetables and herbs until tender (10-15min). Drain and pat dry.

2. Whisk egg, mustard, milk, salt, pepper. Lay the vegetables in the crust like spokes on a wheel. Slowly pour the filling over. Bake 30-45 min or until golden brown and puffy and a knife comes out of the center clean. Rest 10 minutes before removing from pan.