Savory Carrot & Tarragon Tart

From EatingWell: 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.

READER'S COMMENT:

"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. "

Create a Review

14 Reviews for Savory Carrot & Tarragon Tart

12/03/2009

Anonymous

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.

Comments

09/23/2009

Anonymous

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

Comments

09/23/2009

Anonymous

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

Comments

09/23/2009

Anonymous

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

Comments

09/23/2009

Anonymous

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

Comments