2) Sift the plain flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade.
3) Cut the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. Then, with the machine running, add the ice water all at once and process until the dough becomes crumbly - be careful not to overprocess.
4) Scoop the dough out on to a plain floured board, gather it loosely into a ball, cover with cling film, and refrigerate for 30 minutes.
5) Roll the dough on a well floured board and fit into a 23cm flan tin with a loose base. Cut off the excess.
6) Butter one side of a square of aluminum foil and fit it, butter side down, into the flan tin. Fill with rice or baking beans and bake for 20 minutes. Then, remove the beans and foil, prick the bottom of the pastry shell all over with a fork, and bake for another 10 minutes.
To make the filling:
1) Heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until soft.
2) Place the goat's cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, salt and pepper and process until blended.
3) Scatter the cooked shallots over the bottom of the tart and pour the goat's cheese mixture over to fill the shell (if the shell has shrunk, there may be leftover filling).
4) Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.