Try this Savory Carrot and Tarragon Tart recipe, or contribute your own.
Suggest a better descriptionEquipment: 9-10" Tart/Quiche pan with or without removable bottom (I used slightly large pan & increased amount of carrots & cheese).
"To make ahead: Prepare the crust, wrap tightly & refrigerate for up to 3 days. Loosley cover & refrigerate the baked tart for up to 1 day."
*Anne's Notes: Original recipe called for low fat cheese, I used a sharp regular Cheddar. I also used julienned carrots as I had them on hand. For the Sherry, I substituted a dry Cabernet and omitted the salt in the filling
Preheat oven to 350?F.
TO PREPARE CRUST:
Coat a 9 to 10" tart pan with cooking spray. Place all purpose flour, whole wheat flour, tarragon & ? tsp salt in food processor; pulse to combine. Add butter, one piece at a time, pulsing once or twice after each addition, until incorporated. Add ? cup oil and ? cup yogurt and pulse until the dough just starts to come together. Transfer the dough to the prepared pan (it will be crumbly), spread evenly and press all the way up the sides to form a crust.
Bake the crust until set but not browned, about 15 minutes. Let cool on wire rack.
TO PREPARE FILLING:
Heat 2 tbsp oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in carrots and t tbsp sherry (or rice vinegar) and cook, stirring for 2 minutes. Remove from the heat.
Spread mustard over the crust. Sprinkle with cheddar, then evenly spread the carrot mixture into the tart shell.
Whisk ? cup yogurt, milk, eggs, tarragon and remaining 1 tbsp sherry (or rice vinegar), ? tsp salt & pepper in medium bowl. Place the tart pan on a baking sheet and pour in the filling.
Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes. (If you omit the baking sheet, it will cook much quicker and require less time.) Let cool for 15 minutes before slicing. Serve warm or chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (208g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 392 | ||
Calories from Fat: 231 (59%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 25.6g | 34 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 289.6mg | 89 % | |
Sodium 260.2mg | 9 % | |
Potassium 349.9mg | 9 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 23.3g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.