Low-Fat Savory Carrot Tart

This recipe is low-fat and very different than anything that I have seen on Zaar. I found this recipe while searching for healthy foods because I'm trying to lose weight. This recipe can be found at the Care2 website @ http://www.care2.com/greenliving/low-fat-savory-carrot-tart.html This recipe was originally from Eating Well. I have no idea the amount of servings, just guessing on that one.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• Crust

• 1  cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 1⁄2 teaspoons  fresh tarragon leaves, or 1/2 teaspoon tarragon, dried
• 1⁄2 teaspoon salt
• 4  tablespoons unsalted butter, cold, cut into small pieces
• 1⁄4 cup extra virgin olive oil, or 1/4 cup canola oil
• 1⁄4 cup low-fat plain yogurt

• Filling

• 2  tablespoons extra virgin olive oil, or 2 tablespoons canola oil
• 1  cup red onion, thinly sliced
• 1 1⁄2 cups carrots, grated
• 2  tablespoons dry sherry, or 2 tablespoons rice vinegar, divided (see Ingredient Note)
• 1  tablespoon Dijon mustard
• 1⁄2 cup reduced-fat cheddar cheese, shredded
• 1⁄2 cup low-fat plain yogurt
• 1⁄2 cup low-fat milk
• 2  large eggs
• 2  teaspoons fresh tarragon, finely chopped, or 3/4 teaspoon, dried tarragon
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper

Directions

1. 1. Preheat oven to 350°F.
2. 2. To prepare crust: Lightly coat a 9- to 10-inch tart pan with oil. 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. 3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
4. 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. Spread mustard over the crust. Sprinkle with Cheddar, then evenly spread the carrot mixture in the tart shell.
5. 5. 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. 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.
6. * 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.