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Delicious Carrot & Tarragon Tart

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Delicious Carrot and Tarragon Tart

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

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

Amount Measure Ingredient Features
For the crust:
59 ml canola oil
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237 ml all-purpose flour
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118 ml whole-wheat flour
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7.5 ml tarragon leaves
fresh, or 1/2 teaspoon dried
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2.5 ml salt
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6E+1 ml butter, unsalted
cold, cut into small pieces
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59 ml yogurt, plain
low-fat
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For the filling:
237 ml red onion
thinly sliced
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3E+1 ml canola oil
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355 ml carrots
grated
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3E+1 ml sherry
dry, divided
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15 ml dijon mustard
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118 ml cheddar cheese, reduced-fat
shredded
*
118 ml yogurt, low-fat
plain
118 ml milk, low-fat
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2 large eggs
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1E+1 ml tarragon leaves
freshly chopped, or 3/4 teaspoon dried
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1.3 ml salt
or to taste
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0.6 ml black pepper
freshly ground, or to taste
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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 Arrow up button

Comments


Mikekey

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

happyzhangbo

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% 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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