1 and 2/3 cups of stone ground rice flour
175g chilled, unsalted butter, cut into cubes
2 tbsp. black chia seeds
4 x free range eggs, plus 1 x egg yolk
1 x red onion cut into circular slices
1 x medium baby marrow cut into 1cm blocks
1 x red pepper cut into julienne slices
1.5 tbsp. brown sugar
1 tbsp. balsamic vinegar
300ml pouring cream.
300g soft goat’s cheese
Place the flour, 125g butter and ½ tsp. salt in a food processor and process the mixture looks like crumbs.
Add chia seeds, 1 egg and a 1 tbsp. iced water and pulse until mixture comes together in a small ball.
Shape into disks, enclose in plastic wrap and chill for 30min.
Melt the remaining 50g butter in a frying pan over medium heat.
Add the onion and cook, stirring occasionally for 10min until soft.
Add sugar and vinegar, and cook for an extra 5min until onions are caramelized.
Set aside to cool.
Grease a 26cm loose-bottom tart pan.
Roll out the pastry on a floured cutting board to 3mm thick, then use to line the prepared pan – chill for 15min.
Preheat the oven to 190 degrees Celsius.
Prick the pastry base with a fork, then line with baking paper and fill with rice and bake for 10min.
Remove the rice and paper, and return to the oven for a further 5-6min until the pastry is a pale golden colour.
Reduce the oven temperature to 170 degrees Celsius.
Meanwhile, place the remaining 3 eggs and the yolk in a food processor with the cream and goat’s cheese.
Season and wiz until smooth.
Spread the onion mixture over the base, then spread the goat’s cheese mixture, and return the tart to the oven for 25min or until set.
Cool in the pan for 10min.
To serve, top with your favourite seasonal fresh produce.
It tastes so good!