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Ingredients

• Crust
• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup extra-virgin olive or canola oil
• 1/4 cup low-fat plain yogurt
• Filling
• 2 tablespoons extra-virgin olive or canola oil
• 1 cup thinly sliced red onion
• 1 1/2 cups grated carrots
• 2 tablespoons dry sherry (see Ingredient Note) or rice vinegar, divided
• 1 tablespoon Dijon mustard
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1/2 cup low-fat plain yogurt
• 1/2 cup low-fat milk
• 2 large eggs
• 2 teaspoons finely chopped fresh tarragon or 3/4 teaspoon dried
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Description

Savory Carrot & Tarragon Tart - The Huffington Post

Kitchen Daily