I love the idea of a late winter tart celebrating the root vegetables of the colder months while still having a hint of spring. So to really celebrate the transition of the seasons, I combined the fresh flavors of dill, heirloom carrots, and of course, creme fraiche (my low sodium "cheese" substitute), in order to create a bright breakfast/brunch treat that can ward off the chill or welcome the sun. There are (seemingly) a lot of steps to this recipe, but the dough can easily be prepared on another day. After that, the rest is quite simple and the resulting taste and color is totally worth it.

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