Put all the ingredients for the yogurt crust in a bowl and knead briefly to form a ball. Divide into two pieces and press each one down with the palms of the hands to flatten. Wrap the dough in plastic wrap and put in the fridge for 15’. Roll out and lay in two 22 cm diameter greased tart moulds. Cut away any excess dough that hangs over the rim. Prick the base lightly all over with a fork. Leave in the fridge while preparing the filling.
Heat the oil and sauté the leeks and onions. Add the grated pumpkin and carrots. Season with salt and pepper and leave to cook for 5’ until wilted. Remove from the heat. Add the cheeses to the filling. Beat the eggs with the milk and dill. Add to the filling and mix together thoroughly. Divide equally among the two tart moulds. Bake in a preheated oven, air setting, at 170 degrees C for approximately 35’-40’ until the vegetable tart is golden brown. Leave to rest for 10’ for the filling to set and serve the tart hot with a green salad.
The Ingredients are for 2 tarts with 22cm. To make 1 tart, you can simply divide all the ingredients by two.