Tarragon Carrot Tart

Preparation

• Preheat oven to 350. To prepare crust: Coat a 9- to 10-inch tart pan with cooking spray.
• Place flour, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine.
• Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
• Add 1/4 cup oil and 1/4 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.
• To prepare filling: Heat 2 tablespoons oil in a large skillet over medium heat.
• Add onion and cook, stirring occasionally, until tender, about 5 minutes.
• Stir in carrots and 1 tablespoon wine or vinegar and cook, stirring, for 2 minutes. Remove from the heat.
• Spread mustard over the crust. Sprinkle with Cheddar cheese and then evenly spread the carrot mixture in the tart shell.
• Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon wine or vinegar), 1/4 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, 40 to 45 minutes.
• Let cool for 15 minutes before slicing. Serve warm or chilled.