Ingredients
- For the pastry:
- 100g plain flour and extra for dusting
- 100g cold butter, diced
- 50ml cold milk
- Filling:
- 300g carrots, grated
- 60g mature cheddar, grated
- 100g Greek yoghurt
- 100ml milk
- 3 eggs
- 1tsp Dijon mustard
- 3tsp finely chopped tarragon
- Salt and 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 and cheese in a bowl. Whisk the eggs, milk, yoghurt and mustard together. Place a layer of carrots in the tin, sprinkle half the tarragon over the carrot, season with salt and pepper. Add the remaining carrot and tarragon. Pour the egg mixture over the top and bake at 180 degrees for 25-30 minutes until set and the pastry is golden.
