The bright orange carrots in this savory tart are a feast for the eyes and the palate. Tarragon lends bold flavor to the tart. Other herbs, such as thyme or rosemary, would be delicious too.

Makes 8 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 3/4 hours

EASE OF PREPARATION: Moderate

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

1. Preheat oven to 350°F.
2. To prepare crust: Coat a 9- to 10-inch tart pan with cooking spray. Place all-purpose flour, whole-wheat 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.
3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
4. 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 sherry (or rice vinegar) and cook, stirring, for 2 minutes. Remove from the heat.
5. Spread mustard over the crust. Sprinkle with Cheddar, then evenly spread the carrot mixture in the tart shell.
6. Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon sherry (or rice vinegar), 1/4 teaspoon salt and pepper in a medium bowl. Place the tart pan on a baking sheet and pour in the filling.
7. 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.

NUTRITION INFORMATION: Per serving: 304 calories; 20 g fat (7 g sat, 9 g mono); 75 mg cholesterol; 24 g carbohydrate; 8 g protein; 2 g fiber; 403 mg sodium; 211 mg potassium.
Nutrition bonus: Vitamin A (80% daily value), Calcium (16% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 4 fat

TIP: 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.

MAKE AHEAD TIP: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days. Loosely cover and refrigerate the baked tart for up to 1 day. | Equipment: 9- to 10-inch tart pan (with or without removable bottom)

This tart just didn't hold up to what it looked like on the photo - what's the purpose of the crust? Just use the filling alone into a oiled casserole. Needs a stronger herb than tarragon.

brendahc, Woodside, CA

This was very easy to prepare and turned out great. I like the paring of the sweetness of the carrots with the tarragon. Not too many eggs and good healthy oils. My family is not big on "sour" tastes, so I reduced the amount of the mustard and vinegar by half and that was just right for us. Wonderful paired with a salad.

Laurel, Madison, WI

I made this for company. We all loved it. Not only was it delicious but it looked beautiful as well. I'll certainly do this tart again.

J. O'Leary, Vestal, NY

I made this for our office Thanksgiving lunch and everyone loved it. Looked beautiful and very flavorful. I did use the fresh tarragon which not only increased the flavor I think but also made it smell wonderful.

Tamye, Keller, TX

This came together surprisingly easily. I brought to a potluck and it was very well-received. We loved it and will definitely make again.

DanikaW

OMG! This was so great! And I finally used a tart pan I've had for years. It was beautiful... like it was begging for a magazine shoot. I made it so I wouldn't have to go to the grocery store that day... no protein in the fridge except for eggs. My husband went nuts over it. These were his comments: "Great Googly Moogly, Babe!" "Wow!" "This is amazing!" "Throwdown this, Bobby Flay!" "I can understand how people gain weight, because it is all I can do not to go in the kitchen and bury my face in the rest of that." "There are no words to describe how good this is." And as I was figuring out what to fix for our weekend guests, knowing we will not be home for dinner tomorrow, I suggested that I serve the leftovers for lunch on Friday when they arrive. He nixed that right off the bat. I think he is planning to devour it tomorrow. The only change I made was to use rice wine instead of the Sherry. The crust is fabulous... I will make it again for other recipes too in the future. I served the tart with a salad of finely diced red pepper, chopped cucumbers & avocado, spring greens, fresh basil, crushed red pepper flakes, and balsamic vinaigrette. Perfect!

Anonymous, lexington, SC

Oh... sorry; the rice wine replacing the sherry is not the only change I made to the recipe. I don't care for red onion, and I thought a full cup of onion sounded like too much; so I used 1/4 cup of yellow onion. I think more would have been waaay too much.

Anonymous, lexington, SC