Sunday, March 16, 2014

Carrot and Tarragon Savory Tart

Many sources fuel my culinary inspiration. One of them are dinners at friends who are good cooks and always prepare something new and interesting. I have learned to make from my neighbors the recipe for this savory carrot tart. Whenever their invite me over for lunch or dinner, dishes their prepare are always very good, so I often leave their house with a new recipe that I replicate at home. This tart is one of them.

I love tarts and they often feature on my blog. Tarts make for a simple and delicious one-dish meal that can be served either for lunch or dinner. Mostly vegetarian tarts can be filled with anything and be prepared partially some time ahead. So many more tart recipes will be appearing here soon.

I already ate this carrot tart twice but last time my neighbors made it I remembered to ask for the recipe. As it turned out the recipe was coming from the Eating Well magazine and it was a little bit healthier recipe than the tart recipes usually are. The tart was much lighter than other tarts I knew. Both the crust and the filling were made with yogurt, so the tart was low on butter and cream which other recipes call for. Fresh tarragon leaves added extra flavor to the delicate and sweet carrots.

I made small changes to the original recipe and by adding colorful carrot I think I made it the tart look even more appetizing.

Carrot and Tarragon Savory Tart
(For a 9-inch bottom tart form with removable walls)


1 cup all purpose flour,
1/2 cup whole wheat flour,
4 tbsp cold unsalted butter,
1/4 cup extra virgin olive oil,
1/4 cup low fat natural yogurt

1 and 1/2 cup grated carrot,
1 cup sliced red onion,
2 tbsp olive oil,
2 tbsp rice vinegar,
1 tbsp Dijon mustard,
1/2 cup low fat yogurt,
1/2 cup 2 percent milk,
1/2 cup shredded cheddar or Gruyère cheese
2 large eggs,
2 tbsp fresh chopped tarragon,
salt and freshly ground pepper.


1. Mix both flour in a food processor. Add butter and pulse until it makes crumbles. Pour in olive oil and yogurt and pulse until a dough starts to form.
2. Grease the form with a little bit of butter or oil and transfer the dough to the form. Push slightly on the bottom and make the wall. Chill in the refrigerate while preparing the top.
3. Preheat oven to 350F and bake the crust for about 15 minutes until set but still light.

1. Heat the oil in a heavy duty pan and add the sliced onion. Fry on a medium heat for about 5 minutes, until soft and transparent. Add the grated carrot and fry for another 2 minutes. Turn off the heat, add chopped tarragon and rice vinegar and mix. Set aside.
2. In a large bowl whisk together yogurt, milk and eggs. Add carrot with onion and mix gently. Season with salt and pepper. At last, fold in grated cheese. Mix again.

3. Spread the mustard on the bottom of the crust and pour in filling on top. Spread it and bake the whole tart for another 40-45 minutes.
4. Cool for 5 minutes and serve with green salads.

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