Nothing Much.

I’ve spent a fair amount of time doing A to Z posts today and have virtually forgotten about my regular blog.  We spent a fair amount of the day running around, body work to be done on the car, expensive, doctor visit for annual check up, OK. Drug store to buy stuff we need at a senior’s discount. Not been doing this regularly, decided we were stupid not to. Anyway, a bitty kind of a day. At least I have a good recipe to share. Snow melting in all directions. Not heard of any floods yet, hope it will be gradual enough they won’t happen.

I thought this sounded delicious and it will definitely be appearing on our table in the near future.

Savoury Carrot and Tarragon Tart

WebMD Recipe from EatingWell.com

Total Time: 1 hr, 45 mins


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

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1 1/2 teaspoons fresh tarragon leaves
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup extra-virgin olive or canola oil
• 1/4 cup low-fat plain yogurt
• 2 tablespoons extra-virgin olive or canola oil
• 1 cup thinly sliced red onion
• 1 1/2 cups grated carrots
• 2 tablespoons dry sherry
• 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
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Instructions

Step 1

Preheat oven to 350°F.

Step 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.

Step 3

Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.

Step 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.

Step 5

Spread mustard over the crust. Sprinkle with Cheddar, then evenly spread the carrot mixture in the tart shell.

Step 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.

Step 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.

Tips

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.

Have a great day