Savory Carrot Tarts
Ingredients
- 1 recipe pate brisee for single-crust pie
- 5-6 carrots with tops, multicolored if available
- 3/4 cup carrot tops, or substitute fresh parsley
- 2 tablespoons fresh tarragon, or 1 teaspoon dried tarragon
- 1 large clove garlic, peeled
- Salt and pepper to taste
- 1 8-oz. container creme fraiche
Instructions
- Preheat oven to 375 degrees. Prepare pastry. Roll out and line tart pan or pans with pastry. Refrigerate while preparing the carrots and filling. Slice carrots in desired shapes – disks, strips or wedges – aiming for the same thickness whichever shapes you choose. Prepare pesto: Combine carrot tops or parsley, tarragon, garlic, salt and pepper in food processor. Process, scraping down sides of bowl with a spatula as necessary. Stir greens into creme fraiche. Spread mixture on the bottom of tart dough, then arrange cut carrots decoratively on top. Bake for 35-40 minutes, or until crust is pale gold and carrots are roasted. Serve warm or at room temperature.
Notes
Makes 1 9-inch tart or 4-6 smaller tarts. If your carrots don't have tops, use fresh parsley.
