Method

• 1.
  Place flour, 125g butter and 1/2 tsp salt in a food processor and process until mixture resembles fine crumbs. Add chia seeds, 1 egg and 1 tbs iced water, and pulse until mixtures comes together in a smooth ball. Shape into a disc, enclose in plastic wrap, then chill for 30 minutes. Melt remaining 50g butter in a frypan over medium-low heat. Add onion and thyme, and cook, stirring occasionally, for 30 minutes or until onion is soft. Add sugar and vinegar, then cook for a further 5 minutes or until onion is caramelised. Set aside to cool.

• 2.
  Grease a 26cm loose-bottom tart pan. Roll out pastry on a lightly floured work surface to 3mm thick, then use to line prepared pan. Chill for 15 minutes.
• 3.
  Preheat the oven to 190°C.
• 4.
  Prick pastry base with a fork, then line with baking paper and fill with pastry weights or rice and bake for 10 minutes. Remove paper and weights, then return to the oven for a further 5-6 minutes until the pastry is pale golden. Reduce the oven temperature to 170°C.
• 5.
  Meanwhile, place the remaining 3 eggs and yolk in a clean food processor with the cream and goat's cheese. Season and whiz until smooth. Spread onion mixture over pastry base, spread over the goat's cheese mixture, then return tart to the oven for 25 minutes or until filling is just set. Cool in the pan for 10 minutes.
• 6.
  To serve, top with the beetroot, fig and pomegranate salad with goat’s cheese.