INGREDIENTS:
For the pastry:
100g plain flour, & extra for dusting
100g cold butter, diced
50ml cold milk
Filling:
300g carrots, grated
60g mature cheddar, grated
100g Greek yogurt
100ml milk
3 eggs
1tsp Dijon mustard
3 tsp finely chopped tarragon
Salt & pepper
SERVES 6-8
INSTRUCTIONS:
First make the pastry. Blitz the butter and flour in a food processor or work with a round bladed knife until it resembles breadcrumbs. Slowly add enough milk for it to come together into a dough. Place in the fridge for 30 minutes. Dust the work surface with a little flour and roll the pastry out to fit a 20-25cm tart tin. Carefully line the tin and trim any excess pastry off. Place the tin in the fridge.
Mix the grated carrot & cheese in a bowl. Whisk the eggs, milk, yogurt & mustard together. Place a layer of carrots in the tin, sprinkle half the tarragon over the carrot, season with salt & pepper. Add the remaining carrot & tarragon. Pour over the egg mixture and bake for 25-30 minutes until set and the pastry is golden.
