Carrot and Tarragon Tart


For the pastry:

100g plain flour, & extra for dusting

100g cold butter, diced

50ml cold milk



300g carrots, grated

60g mature cheddar, grated

100g Greek yogurt

100ml milk

3 eggs

1tsp Dijon mustard

3 tsp finely chopped tarragon

Salt & pepper




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.