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!
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.
15 Reviews for Savory Carrot & Tarragon Tart
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!
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.
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.
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!