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1
Preheat oven to 350F.
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2
To prepare crust:
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Coat a 9- to 10-inch tart pan with cooking spray.
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4
Place all purpose flour, whole wheat flour, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine, or you can use hand to mix them.
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5
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
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6
Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough starts to come together.
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7
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.
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8
Bake the crust until set but not browned, about 15 minutes.
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9
Let cool on a wire rack.
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10
For the filling:
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11
Heat 2 tablespoons oil in a large skillet over medium heat.
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12
Add onion and cook, stirring occasionally, until tender, 3 to 5 minutes.
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13
Stir in carrots and 1 tablespoon sherry (or rice vinegar) and cook, stirring, for 3 minutes.
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14
Remove from the heat.
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15
Spread mustard over the crust.
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16
Sprinkle with cheddar, then evenly spread the carrot mixture in the tart shell.
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17
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.
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18
Place the tart pan on a baking sheet and pour in the filling.
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19
Bake the tart until the filling is firm and the edges are golden brown, about 45 minutes.
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20
Let cool for 15 minutes before slicing.
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21
Serve warm or chilled.
