Delicious Carrot and Tarragon Tart (#2209)

Serves
Ready
8
1.4
Hours
Prep
Cook
20
Minutes
1.1
Hours
Categories
Desserts Snacks Tarts Main Vegetarian Healthy
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Ingredients

For The Crust

  • 1/4 cup Canola Oil
  • 1 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp Tarragon Leaves fresh, or 1/2 teaspoon dried
  • 1/2 tsp Salt
  • 4 tablespoons Unsalted Butter cold, cut into small pieces
  • 1/4 cup Plain Yogurt low-fat

For The Filling:

  • 1 cup Red Onion thinly sliced
  • 2 tablespoons Canola Oil
  • 1 1/2 cups Carrots grated
  • 2 tablespoons Sherry dry, divided
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Cheddar Cheese, Reduced-Fat shredded
  • 1/2 cup Low-Fat Yogurt plain
  • 1/2 cup Low-Fat Milk
  • 2 large Eggs
  • 2 tsp Tarragon Leaves freshly chopped, or 3/4 teaspoon dried
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper freshly ground, or to taste

Directions

  1. Preheat oven to 350°f.
  2. To prepare crust:
  3. Coat a 9- to 10-inch tart pan with cooking spray.
  4. Place all purpose flour, whole wheat flour, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine, or you can use hand to mix them.
  5. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
  6. Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough starts to come together.
  7. Transfer the dough to the prepared pan, it will be crumbly, spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
  8. Bake the crust until set but not browned, about 15 minutes.
  9. Let cool on a wire rack.
  10. For the filling:
  11. Heat 2 tablespoons oil in a large skillet over medium heat.
  12. Add onion and cook, stirring occasionally, until tender, 3 to 5 minutes.
  13. Stir in carrots and 1 tablespoon sherry (or rice vinegar) and cook, stirring, for 3 minutes.
  14. Remove from the heat.
  15. Spread mustard over the crust.
  16. Sprinkle with cheddar, then evenly spread the carrot mixture in the tart shell.
  17. Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon sherry (or rice vinegar), 1/4 teaspoon salt and pepper in a medium bowl.
  18. Place the tart pan on a baking sheet and pour in the filling.
  19. Bake the tart until the filling is firm and the edges are golden brown, about 45 minutes.
  20. Let cool for 15 minutes before slicing.
  21. Serve warm or chilled.
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