I’ll be the first to admit that I often get my best ideas when wandering in a kitchen store. So it’s hard to say if it was the recipe or the fluted removable tart pan, which first inspired me to try baking a tart. But this is the time of year that I fall in love all over again with sweet and savory tarts. What could be more elegant than a shallow, flower-like shell on a plate, billowing with roasted vegetables? It may take the focus off the turkey, but for those who prefer to eat their vegetables disguised in a little custard or a creamy sauce, a savory tarts is the prefect foil for slow roasted vegetables or steamed greens simmered and infused with piquant herbs.
Pie Crust for tarts:
1 cup unbleached white flour
½ cup whole-wheat flour
½ teaspoon salt
½ cup (8 tablespoons) unsalted butter, cut into 1-inch cubes
½ cup low fat plain yogurt or sour cream
In a food processor fitted with a steel cutting blade, blend the all-purpose and the whole-wheat flour, and salt. With the food processor running, add one piece of butter at a time to the flour until it resembles coarse cornmeal with a few pea-sized pieces. Turn off the machine and add the yogurt. Pulse just until the dough comes together into a ball. Roll out the dough on a lightly floured work surface into a 12-inch round about 1/8 inch thick. Transfer to a lightly buttered 9-inch pie tart pan.
Savory Carrot and Tarragon Tart
Makes one 9 “ tart
Ingredients:
1 prepared pie crust recipe ( see above)
4 medium sized carrots, grated (about 3 cups)
2 Tablespoons Sherry cooking wine (or rice wine vinegar)
1 tablespoon unsalted butter
1-tablespoon olive oil
2 tablespoons Dijon mustard
1 sweet red onion, peeled and sliced thin
½ cup grated Vt. Cheddar cheese
1 cup half and half
2 large eggs
1 Tablespoon fresh Tarragon, finely chopped (or 1 teaspoon dried)
1/4-teaspoon fine sea salt
1/8 teaspoon freshly ground pepper
Position the rack in the center of the oven and preheat to 400*
Make the crust above: Prick the dough with a fork in several places, and line the dough with aluminum foil weighted with dried beans, rice or commercial pie weights. Bake until the dough looks set but not browned, about 10 minutes. Remove from the oven and reduce the oven to 350*.
Filling: In a medium saucepan, bring water to a brisk boil; add 1-teaspoon salt, and the carrots. Cook for one minute – just to set the color – drain in a colander. Transfer to a medium sized bowl and douse with 1 tablespoon Sherry. Melt the butter and olive oil in a skillet over medium heat, add the onion and cook until tender, about 5 minutes. Stir in the carrots and cook for 1 minute to meld the flavors. Cool slightly.
Paint the mustard inside of the pastry shell, using the back of a spoon or pastry brush. Sprinkle with grated cheese, and spread the carrots evenly in the pie shell. Whisk the half and half with the eggs, tarragon and remaining 1 tablespoons Sherry, season with salt and pepper, and pour into the pasty shell. Place the tart on a baking sheet, bake about 30 minutes until the custard is firm and the edges golden brown, Cool for 10 minutes before slicing. Serve at room temperature or chilled.
