Savory Carrot & Tarragon Tart
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.
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.
1 starch, 1 vegetable, 4 fat