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.

Ellen Ecker Ogden
Source: EatingWell Magazine, November/December 2008
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • 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.

  • Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

  • 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.

  • Spread mustard over the crust. Sprinkle with Cheddar, then evenly spread the carrot mixture in the tart shell.

  • 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.

  • 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.

Tips

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 Facts

298.3 calories; protein 8.1g 16% DV; carbohydrates 23.9g 8% DV; exchange other carbs 1.5; dietary fiber 2.2g 9% DV; sugars 4.4g; fat 18.9g 29% DV; saturated fat 6.2g 31% DV; cholesterol 65.4mg 22% DV; vitamin a iu 3753.8IU 75% DV; vitamin c 2.9mg 5% DV; folate 66.7mcg 17% DV; calcium 117.5mg 12% DV; iron 1.4mg 8% DV; magnesium 27.4mg 10% DV; potassium 247.1mg 7% DV; sodium 361.2mg 14% DV; thiamin 0.2mg 20% DV.

Reviews (15)

Read More Reviews
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2016
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 Read More
Rating: 5 stars
11/24/2011
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 Read More
Rating: 5 stars
10/31/2011
I made this tart for a new friend that was from France and her Russian boyfriend. They both RAVED about the tart and begged me for the recipe! It is delicious indeed. Read More
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Rating: 5 stars
10/30/2011
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 Read More
Rating: 5 stars
10/30/2011
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 Read More
Rating: 5 stars
10/30/2011
This came together surprisingly easily. I brought to a potluck and it was very well-received. We loved it and will definitely make again. DanikaW Read More
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Rating: 5 stars
10/30/2011
I made this for our office Thanksgiving lunch and everyone loved it. Looked beautiful and very flavorful. I did use the fresh tarragon which not only increased the flavor I think but also made it smell wonderful. Tamye Keller TX Read More
Rating: 5 stars
10/30/2011
I made this for company. We all loved it. Not only was it delicious but it looked beautiful as well. I'll certainly do this tart again. J. O'Leary Vestal NY Read More
Rating: 5 stars
10/30/2011
This was very easy to prepare and turned out great. I like the paring of the sweetness of the carrots with the tarragon. Not too many eggs and good healthy oils. My family is not big on "sour" tastes so I reduced the amount of the mustard and vinegar by half and that was just right for us. Wonderful paired with a salad. Laurel Madison WI Read More
Rating: 5 stars
10/30/2011
This tart just didn't hold up to what it looked like on the photo - what's the purpose of the crust? Just use the filling alone into a oiled casserole. Needs a stronger herb than tarragon. brendahc Woodside CA Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
Really delicious and easy. Paired it with a salad for lunch and it was perfect. Read More
Rating: 5 stars
10/30/2011
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! Read More
Rating: 4 stars
10/29/2011
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. Read More
Rating: 4 stars
10/29/2011
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 Read More