- 1½ cup matzah meal
- 1½ teaspoons fresh tarragon leaves or ½ teaspoon dried
- ½ teaspoon salt
- 4 Tablespoons cold unsalted butter or margarine, cut into small pieces
- ¼ cup olive oil
- ¼ cup yogurt
- 2 Tablespoons olive oil
- 1 cup thinly-sliced red onion
- 1½ cups grated carrots
- 2 Tablespoons white wine or vinegar, divided
- 1 Tablespoon kosher for Pesach mustard substitute
- ½ cup shredded cheddar cheese
- ½ cup plain yogurt
- ½ cup milk
- 2 large eggs
- 2 teaspoons finely chopped fresh tarragon or ¾ teaspoon dried
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- Preheat oven to 350°F.
To Prepare Crust:
- Coat a 9- to 10-inch tart pan with cooking spray. Place matzah meal, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine.
- Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough starts to come together.
- 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.
- Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
To Prepare Filling:
- Heat 2 Tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in carrots and 1 Tablespoon wine or vinegar; cook, stirring, for 2 minutes. Remove from the heat.
- Spread mustard substitute over the crust. Sprinkle with Cheddar cheese and then evenly spread the carrot mixture in the tart shell.
- Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 Tablespoon wine or vinegar), 1/4 teaspoon salt and pepper in a medium bowl.
- Place the tart pan on a baking sheet and pour in the filling.
- Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes.
- Let cool for 15 minutes before slicing.
Serve warm or chilled.