Savory Carrot & Tarragon Tart

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

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

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

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.