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Delicious Carrot and Tarragon Tart

 
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Looks beautiful and tastes delicious! Carrot gives the nice and bright color, tarragon is a great pairing with carrot. Using cheddar cheese, milk, yogurt and egg makes a cheesy, creamy and quiche like filling, which goes very well with the tasty crust.

Yield

8

servings

Prep

20

min

Cook

65

min

Ready

90

min

Trans-fat Free
 

Ingredients

For the crust:
¼ cup canola oil
1 cup all-purpose flour
½ cup whole-wheat flour
1 ½ teaspoons tarragon leaves
fresh, or 1/2 teaspoon dried
½ teaspoon salt
4 tablespoons butter, unsalted
cold, cut into small pieces
¼ cup yogurt, plain
low-fat
For the filling:
1 cup red onion
thinly sliced
2 tablespoons canola oil
1 ½ cups carrots
grated
2 tablespoons sherry
dry, divided
1 tablespoon dijon mustard
½ cup cheddar cheese, reduced-fat
shredded
*
½ cup yogurt, low-fat
plain
½ cup milk, low-fat
2 large eggs
2 teaspoons tarragon leaves
freshly chopped, or 3/4 teaspoon dried
¼ teaspoon salt
or to taste
teaspoon black pepper
freshly ground, or to taste
*

Directions

Preheat oven to 350°F.

To prepare crust:

Coat a 9- to 10-inch tart pan with cooking spray.

Place all purpose flour, whole wheat flour, tarragon and ½ teaspoon salt in a food processor; pulse to combine, or you can use hand to mix them.

Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.

Add ¼ cup oil and ¼ cup yogurt and pulse just until the dough starts to come together.

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.

Bake the crust until set but not browned, about 15 minutes.

Let cool on a wire rack.

For the filling:

Heat 2 tablespoons oil in a large skillet over medium heat.

Add onion and cook, stirring occasionally, until tender, 3 to 5 minutes.

Stir in carrots and 1 tablespoon sherry (or rice vinegar) and cook, stirring, for 3 minutes.

Remove from the heat.

Spread mustard over the crust.

Sprinkle with cheddar, then evenly spread the carrot mixture in the tart shell.

Whisk ½ cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon sherry (or rice vinegar), ¼ teaspoon salt and pepper in a medium bowl.

Place the tart pan on a baking sheet and pour in the filling.

Bake the tart until the filling is firm and the edges are golden brown, about 45 minutes.

Let cool for 15 minutes before slicing.

Serve warm or chilled.

 

* not incl. in nutrient facts

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Comments

Mikekey
Seattle, United States
 over 8 years ago

This sounds great, but the ingredients under the headers "For the filling" and "For the Crust" seem to be reversed. :)

happyzhangbo
Lindsay, Canada
 over 8 years ago

Thanks for your comment Mike, just edited the recipe, and this is really delicious; we brought it to Thanksgiving dinner last year, everyone loved it!

Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 28557% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 322mg 13%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 13g
Vitamin A 75% Vitamin C 6%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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