The tarragon wasn't too wormwood-y, and the bechemel set up nicely, although, perhaps, next time I will try and make it really really thick to make it more of a solid rather than a soft tart. And the dough didn't totaly fall apart, although it was pretty flaky! NOT A DISASTER AT ALL!
I think this recipe could be doubled for the size cast iron skillet I was using! And as long as the bechemel was tight enough, it would ROCK, although perhaps a thinner tart is more traditional. Served along a spring greenns with a tangy dressing, it makes the most adorable lunch.