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1
Preheat the oven to 350 degrees F.
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2
For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade.
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3
Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas.
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4
With the machine running, add the ice water all at once and process until the dough becomes crumbly.
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5
Don't overprocess.
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6
Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
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7
Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough.
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8
Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan.
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9
Fill the foil with rice or beans.
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10
Bake for 20 minutes.
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11
Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
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12
Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender.
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13
Place the goat cheese in the bowl of the food processor and process until crumbly.
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14
Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
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15
Scatter the cooked shallots over the bottom of the tart shell.
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16
Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling).
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17
Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned.
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18
Allow to cool for 10 minutes and serve hot or at room temperature.
