Savory Carrot & Tarragon Tart

15 Reviews
From: EatingWell Magazine November/December 2008

The bright orange carrots in this savory tart are a feast for the eyes and the palate. Tarragon lends bold flavor to the tart. Other herbs, such as thyme or rosemary, would be delicious too.

Ingredients 8 servings

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  • Crust
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 1/2 teaspoons fresh tarragon leaves, or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup extra-virgin olive or canola oil
  • 1/4 cup low-fat plain yogurt
  • Filling
  • 2 tablespoons extra-virgin olive or canola oil
  • 1 cup thinly sliced red onion
  • 1 1/2 cups grated carrots
  • 2 tablespoons dry sherry, (see Ingredient Note) or rice vinegar, divided
  • 1 tablespoon Dijon mustard
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup low-fat plain yogurt
  • 1/2 cup low-fat milk
  • 2 large eggs
  • 2 teaspoons finely chopped fresh tarragon, or 3/4 teaspoon dried
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. To prepare crust: Coat a 9- to 10-inch tart pan with cooking spray. Place all-purpose flour, whole-wheat flour, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough starts to come together. Transfer the dough to the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
  3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
  4. To prepare filling: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in carrots and 1 tablespoon sherry (or rice vinegar) and cook, stirring, for 2 minutes. Remove from the heat.
  5. Spread mustard over the crust. Sprinkle with Cheddar, then evenly spread the carrot mixture in the tart shell.
  6. Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon sherry (or rice vinegar), 1/4 teaspoon salt and pepper in a medium bowl. Place the tart pan on a baking sheet and pour in the filling.
  7. Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes. Let cool for 15 minutes before slicing. Serve warm or chilled.
  • Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Loosely cover and refrigerate the baked tart for up to 1 day.
  • Equipment: 9- to 10-inch tart pan (with or without removable bottom)
  • Ingredient note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 298 calories; 19 g fat(6 g sat); 2 g fiber; 24 g carbohydrates; 8 g protein; 67 mcg folate; 65 mg cholesterol; 4 g sugars; 0 g added sugars; 3754 IU vitamin A; 3 mg vitamin C; 117 mg calcium; 1 mg iron; 361 mg sodium; 247 mg potassium
  • Nutrition Bonus: Vitamin A (80% daily value), Calcium (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 4 fat

Reviews 15

June 27, 2016
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By: ninap
Great base to create any tart you like! I have been using this recipe to create so many different tarts with whatever I have in the fridge. The only stable from the recipe are the crust and the liquid topping. Try it with smoked salmon and dill and you will be amazed. Do not be fooled by the description, this is an easy tart. Also I do not roll the crust, I just spread it with my fingers. You can be quite creative with this wonderful recipe! Pros: easy to make Cons: None
November 24, 2011
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By: EatingWell User
standard fare at our house I make this often. Instead of taragon I use oregano and I also use rice vinegar instead. Just because this is what I have on hand all the time. You can also play around with the cheese. Never fails! Pros: inexpensive, easy, tasty Cons: had to substitute...and became a pro
December 09, 2010
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By: brava313
Easy and Delicious for a Potluck This tart was surprisingly easy to make, considering how professional it looks and how delicious it tastes. However, the my husband was lukewarm. "It was better than I thought a carrot tart would be." (He also resists carrot cake; vegetables have their place, and it's not in cakes or tarts--whether savory or sweet.) He wouldn't let me take it to his club's potluck. Pros: Easy, Delicous, Impressive looking Cons: Husband didn't like it
November 26, 2010
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By: EatingWell User
I made it for Thanksgiving. It was beautiful to look at, but not enough flavor. Comments were "its a Quiche with carrots", "there is no flavor". I don't think I'll make it again.
February 15, 2010
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By: EatingWell User
I used the crust recipe for a savory free-form tart- with roasted butternut squash, caramelized onions, sauteed spinach, and goat cheese- and was so pleased with how delicious the crust was. I subbed sage for tarragon as I wanted that flavor to complement the squash. In any case, I'll definitely be using the crust again soon!
December 12, 2009
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By: jordanhorowitz
Really delicious and easy. Paired it with a salad for lunch and it was perfect.
December 03, 2009
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By: EatingWell User
This turned out pretty good. It was fairly easy to make, especially doing a lot of the work with the food processor. I forgot to pre-bake my tart shell, but it still turned out ok. I'll make sure to do that next time. I had to use dried tarragon as I couldn't find any fresh stuff at the store. I couldn't taste it very well and would probably only make this again if I had fresh tarragon. The only down side was this recipe took a long time to make- mainly because it takes an hour total cooking time.
September 23, 2009
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By: EatingWell User
Oh... sorry; the rice wine replacing the sherry is not the only change I made to the recipe. I don't care for red onion, and I thought a full cup of onion sounded like too much; so I used 1/4 cup of yellow onion. I think more would have been waaay too much. Anonymous, lexington, SC
September 23, 2009
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By: EatingWell User
OMG! This was so great! And I finally used a tart pan I've had for years. It was beautiful... like it was begging for a magazine shoot. I made it so I wouldn't have to go to the grocery store that day... no protein in the fridge except for eggs. My husband went nuts over it. These were his comments: "Great Googly Moogly, Babe!" "Wow!" "This is amazing!" "Throwdown this, Bobby Flay!" "I can understand how people gain weight, because it is all I can do not to go in the kitchen and bury my face in the rest of that." "There are no words to describe how good this is." And as I was figuring out what to fix for our weekend guests, knowing we will not be home for dinner tomorrow, I suggested that I serve the leftovers for lunch on Friday when they arrive. He nixed that right off the bat. I think he is planning to devour it tomorrow. The only change I made was to use rice wine instead of the Sherry. The crust is fabulous... I will make it again for other recipes too in the future. I served the tart with a salad of finely diced red pepper, chopped cucumbers & avocado, spring greens, fresh basil, crushed red pepper flakes, and balsamic vinaigrette. Perfect! Anonymous, lexington, SC