Ingredients

For 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
For 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
Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.



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