Method

• 1.
  Place the flour, sugar and 1/2 tsp salt in a bowl and stir to combine. Add the cold butter and using your fingers, crumble butter into flour until there are pieces no bigger than a dried bean. Using the palms of your hands, rub the butter and flour together to create thin sheets of butter (this will help to create thin flaky layers). Add 1/2 cup (125ml) iced water, 1 tbs at a time, until the pastry comes together. (You may not use all the water.) Turn pastry out onto a lightly floured work surface and knead until it just comes together. Shape into a ball, flatten into a disc and enclose in plastic wrap. Rest in the fridge for 1 hour.
• 2.
  Roll out pastry on a lightly floured work surface to 3mm-thick round and place on a baking tray lined with baking paper. Chill until needed.
• 3.
  Heat oil in a large non-stick pan over medium heat. Add onion and a pinch of salt flakes and thyme leaves. Reduce heat to low and cook, stirring regularly, for 15-20 minutes until onion is completely soft and translucent but not coloured. Set aside to cool.
• 4.
  Preheat oven to 200°C.
• 5.
  Sprinkle flour over the pastry and top with the onion mixture, leaving a 3cm edge. Fold the edge of the pastry over the onion. Lightly beat the egg and brush the crust with egg wash.
• 6.
  Bake for 25 minutes then remove from the oven and carefully top onion mixture with spoonfuls of goat’s curd and ‘nduja as evenly as possible. Arrange the zucchini flowers and stems over the top then drizzle with cream and add a pinch of salt flakes. Return to the oven to continue to bake for a further 20-25 minutes until the crust is golden brown. Remove the tart from the oven.
• 7.
  Drizzle honey over the zucchini flowers. Allow to cool before serving. Scatter over toasted pine nuts, if using, to serve.