Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
     1/4         pound  frozen unsalted butter -- cut in 8 pieces
                        salt
  4        tablespoons  chilled dry white wine
  1                     egg yolk
  1 3/4           cups  all-purpose flour
                        ***FILLING***
  1              ounce  parmesan cheese -- two 1-inch cubes
  4             medium  shallots -- peeled and halved
  2        tablespoons  olive oil
  1              large  bunc  scallion -- trimmed
     1/4         pound  fresh goat cheese -- (1/2 cup packed)
  3                     eggs
                        salt and ground pepper -- to taste
                        ground nutmeg
                        hot red pepper sauce
     1/2           cup  half and half
  1                cup  whipping cream
  1         tablespoon  dijon mustard
  2        tablespoons  fresh chives -- snipped

Preparation:

For the crust: put the butter in a food processor fitted with the metal blade. Pulse to chop it to the consistency of small beads. Pulse in 1/4 teaspoon salt, the wine, and egg yolk. Add 1 1/2 cups flour and process by pulsing until dough begins to clump. (Pulse in 2 tablespoons more flour if dough is sticky.) Gather dough into a flat disk and roll on a generously floured surface, into a 14-inch circle. Transfer the circle of dough to an 11-inch fluted tart pan with removable bottom. Ease dough into pan and fit it snugly around the bottom edge and against the side. Trim to form a raised edge that is parallel to, and about 1/8-inch higher than, the side of the pan. Freeze the dough for 10 minutes. Pierce it at 1-inch intervals with the point of a skewer. (Can wrap and freeze overnight.) Adjust the oven rack to lowest position. Heat oven to 375 degrees. Line the dough with aluminum foil and add pie weights or rice. Bake 20 minutes (25 minutes if frozen overnight.) Remove foil and weights; set the crust aside to cool. For the filling: grate the Parmesan cheese in processing until it is powdery; set aside. Mince the shallots and coarsely chop the onion. Heat the olive oil in a skillet and cook onion mixture over medium heat until lightly colored, stirring frequently, about 15 minutes; cool. Slice the scallions into thin rings; set aside. If necessary, remove and discard goat cheese rind or coating. Using the metal processor blade, pulse together the goat cheese, eggs, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, and several dashes each of nutmeg and hot red pepper sauce. Add half-and-half and process until smooth, then add cream and process just until mixed. Taste and adjust the seasoning. Brush the inside of the cooled crust with mustard. Scatter the cooked onion mixture, scallions, and chives evenly in the crust. Add the egg mixture, and sprinkle the top with the Parmesan cheese. Bake until the center of the tart is just set, about 35 minutes. (Can make 4-6 hours ahead and rewarm in a 300 degree oven.) Serve lukewarm.

Nutritional Information:

305 Calories (kcal); 20g Total Fat; (58% calories from fat); 8g Protein; 24g Carbohydrate; 146mg Cholesterol; 130mg Sodium