Savory Carrot Tart

Carrot Tart, originally uploaded by Kim De.

There are those times you make something because it sounds interesting, but you are really not sure if you will like it because it it so interesting...this Savory Carrot and Tarragon Tart was one of those dishes.

Carrots - like them raw but not usually a fan cooked. Tarragon - not a fan of licorice flavor. Dijon mustard, love it, but with the other ingredients???

All I can say is WOW! This is one of the best tasting things I have made in awhile. The flavors blend, yet are individual. Are subtle, yet POP in your mouth.

This recipe starts out having you make the crust - a snap with a food processor - then pressing it into a 9-in tart pan. **Note: At this time, I only own an 11-in tart pan, more on this later** The crust is then pre-baked in a 350 oven.



Next a thin layer of dijon mustard is spread on the cooling crust. I used closer to 2T - first of all I love mustard, and second, I had a larger area to work with. I used Sierra Nevada Porter and Spicy Brown mustard.

Next comes a layer of shredded cheese. I had a pre-shredded mexican blend, so I used that. Note to self: Next time make a trip to the store for a sharp cheddar! On top of that the sauteed carrots and onions are added

Lastly is the egg mixture which includes yogurt, milk, dry sherry and more tarragon. The tart pan was placed on a baking sheet, then placed in the oven. With the oven troubles I am having, there was definite concern over whether it would bake evenly!

Luckily eggs are pretty easy to bake and by putting it to the far side of the oven and rotating it mid way through, it set up nicely. I let it cool for a few minutes before pushing the removable bottom of the tart pan up and placing it on a cooling rack. I really would have liked to see beautiful scalloped sides on my lovely crust, but with 2 extra inches of surface space, no such luck. I do see a 9-in pan in my future...

I sliced the tart and served it to Bo and our friend. It was a hit! Add a green salad and a nice beer and you have a meal! Thumbs up! On top of it, this is a good prep-ahead dish, and a good make-ahead dish. I cooked the onions and carrots and mixed the egg mixture ahead of time, waiting to put together until the next day. This tart is also good at room temp and cold, so making it ahead of time is also possible. I also think carrots could be subbed with tomatoes, cheddar with feta, tarragon with basil - really several flavor combinations would work with this particular crust, mustard layer and egg mixture - let your imagination run wild!!


Savory Carrot and Tarragon Tart (Adapted from Eating Well)

For the crust

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp fresh tarragon leaves
1/2 tsp salt
4 Tbs cold unsalted butter, cut into chunks
1/4 cup extra-virgin olive oil
1/4 cup plain yogurt

For the filling

2 Tbs extra-virgin olive
1 cup thinly sliced red onion
1 1/2 cups grated carrots
2 Tbs dry sherry, divided
1 Tbs Dijon mustard
2 oz (about 1/2 cup) shredded white Cheddar cheese
2 large eggs
1/2 cup milk
1/2 cup plain yogurt
2 tsp finely chopped fresh tarragon leaves
salt and fresh ground black pepper

To prepare the crust:

Preheat oven to 350 degrees.

In a food processor, add flours, tarragon and 1/2 teaspoon salt - pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into a 9" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

To prepare the filling:

In a large skillet, heat oil over medium. Stir in onions - cook until tender, about 5 minutes. Stir in carrots and 1 tablespoon sherry - cook, stirring, for 2 minutes. Remove from the heat.

Add mustard onto the bottom of the crust and spread to form a thin layer. Scatter the top with the Cheddar. Cover the cheese evenly with the carrot and onion mixture.

In a medium bowl, whisk together eggs, milk, yogurt, tarragon and remaining 1 tablespoon sherry - season with salt and fresh ground black pepper. Set tart pan onto a baking sheet - pour the egg mixture over carrots and cheese. Place pan into the oven and bake until the center is set and the edges are golden brown, about 40 to 45 minutes. Remove and place pan on a wire rack to cool for at least 15 minutes before serving.