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
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.
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
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
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.
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
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.
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
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