Carrot and Tarragon Tart
So, I’m pretty sure that the nice part of spring should have arrived by now. You know, it being 6 days into May and all. I’m pretty sure that last year around this time I was spending much more time outside smelling lilacs and lounging in the arboretum and much less time inside shivering under a down blanket looking at the rain outside my window. But alas, here I am, doing just that. And so, while the farmers markets are beginning to pop up and fill up again, this early spring style recipe still feels suited to the weather and my accompanying mood. It’s a great way to use up the final few carrots at the bottom of your crisper drawer as you make room for all those new farmers market arrivals, but the vinegar and red onion put a Spring in the step of this tart. We’ve made it a few different times in the past few years, each time with a different crust and ultimately the recipe we’re sharing with you today reflects our favorite crust-filling pairing.
Carrot and Tarragon Tart (Filling adapted from these folks)
Makes one 9 or 10″ tart
Follow this tart shell recipe, omitting the parmesan or use your own favorite recipe.
1 prepared tart shell
2 Tbs olive oil
1 thinly sliced red onion
1 1/2 cups grated carrots
2 Tbs rice vinegar, divided
1/2 cup plain yogurt
1/2 cup milk
2 tsp finely chopped fresh tarragon
1 Tbs Dijon mustard
1/2 cup shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat your oven to 350 degrees with a rack in the middle position.
Heat the oil in a large skillet over medium head. Add your onion and cook until tender, about 5 minutes. Add the carrots and 1 tbs. rice vinegar and cook, stirring often, for another 3-4 minutes. Remove from the heat and let cool.
While your vegetables are cooling, whisk together your yogurt, milk, eggs, remaining rice vinegar, tarragon, and mustard. Once the vegetables are cool, stir them into the yogurt-milk mixture to combine and season with salt and pepper
Place your prepared tart shell on a baking sheet to catch any spillover and pour in the filling.
Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes. Let cool for at least 15 minutes before slicing. May be served at any temperature.