Preparation

For the tart
• Preheat the oven to 400 degrees. 

• Coat the shallots in a little vegetable oil and season with salt and black pepper. Place them on a square of aluminum foil, then fold the foil together, crimping the edges to seal the packet. 

• Bake until the shallots are very tender, about 30 minutes. Check through the foil without opening it up. If the shallots still feel firm, bake another 15 minutes. When very tender, remove and let cool to room temperature.

• Place the cooled roasted shallots, vinegar, mustard and honey in a blender. Turn on the blender to medium speed and start adding the oil very slowly until all of the oil is incorporated. Season with salt and pepper to taste. 

• Slice the fennel very thin with a sharp knife or on a mandoline. 

• Add the shaved fennel to an equal amount of tender young lettuce and toss with roasted shallot vinaigrette. 

• Finish with a little fleur de sel and black pepper.• Place the flour and salt in a food processor and blend until smooth. Scatter the butter over the flour and pulse in 30-second intervals until the mix resembles coarse meal. Add cold water and pulse (the dough will seem dry).

• Turn out the dough onto a work surface and, taking pieces about ¼ cup in volume, press the dough out flat using the heel of your hand. To prevent working the dough too much and melting the butter, only press each piece of dough out once; set aside each piece after flattening. When all the dough has been pressed, form it into a ball. This technique is called fraisage, and it will spread the butter out into thin layers and bring the dry dough together.

• Roll out the dough between two sheets of parchment into a 12-inch rough circle. Let the dough rest, refrigerated, for at least 30 minutes.

• Fill a 10-inch fluted tart pan with the dough and let it rest, refrigerated, for another 30 minutes.

• Preheat the oven to 325 degrees. Line the tart shell with parchment and fill with pie weights (or use uncooked rice or beans). Bake until the sides are totally set and beginning to turn golden brown, about 15 to 20 minutes.

• Remove the pie weights and prick the base of the shell all over with a fork. Bake for another 10 to 15 minutes, until the base of the shell is dry and golden brown. Let cool.

• Scald the heavy cream and garlic together, then let steep until cool. Strain out the garlic.

• In a blender, mix the garlic cream and eggs, adding the eggs one at a time. Add the goat cheese one piece at a time and blend until the mix is completely smooth.

• Preheat the oven to 275 degrees.

• Fill the baked shell with the goat cheese custard and bake for 15 to 20 minutes, until the custard is set. The center of the tart should look springy rather than watery.

• Sprinkle with chives and serve with fennel salad or your favorite tossed green salad.

For the salad
• Preheat the oven to 400 degrees. 

• Coat the shallots in a little vegetable oil and season with salt and black pepper. Place them on a square of aluminum foil, then fold the foil together, crimping the edges to seal the packet. 

• Bake until the shallots are very tender, about 30 minutes. Check through the foil without opening it up. If the shallots still feel firm, bake another 15 minutes. When very tender, remove and let cool to room temperature.

• Place the cooled roasted shallots, vinegar, mustard and honey in a blender. Turn on the blender to medium speed and start adding the oil very slowly until all of the oil is incorporated. Season with salt and pepper to taste. 

• Slice the fennel very thin with a sharp knife or on a mandoline. 

• Add the shaved fennel to an equal amount of tender young lettuce and toss with roasted shallot vinaigrette. 

• Finish with a little fleur de sel and black pepper.