This recipe is designed to serve 6 people and is perfect for lunch or dinner. Preparation time is about 10 minutes, and the total cooking time is about 30 minutes.
For the pastry, you will need:
– 100g of plain flour (plus some extra for dusting)
– 100g of butter, chilled and diced
– 50ml of milk, cold
For the filling, gather these ingredients:
– 300g of grated carrots
– 60g of mature cheddar, grated
– 100g of Greek-style yoghurt
– 100ml of milk
– 3 eggs
– 1 tsp of Dijon mustard
– 3 tsp of tarragon, finely chopped
– Also have salt and pepper to season
To make the pastry, blend the butter with the flour in a food processor or use a round-bladed knife until the texture resembles breadcrumbs. Gradually, incorporate the milk until a dough is formed.
Once done, wrap it up and let it refrigerate for 30 minutes. Afterwards, dust a flat surface with some flour and roll the dough out to fit a tart tin measuring 20 to 25cm. Gently line the dough in the tin and trim off any excess. Chill the pastry in the tin in the refrigerator.
Next, combine the grated carrots and cheese in a bowl. In another bowl, whisk the eggs, milk, yoghurt and mustard. Now, spread a layer of the carrot mixture in the chilled pastry, sprinkle half of the tarragon, and add salt and pepper to taste. Add the rest of the carrot-cheese blend and the remaining tarragon. Finally, pour the egg-milk mixture on top and bake at 180 degrees Celsius for 25 to 30 minutes or until the filling is firm and the pastry turns golden brown.