Flaky pastry:
250g of flour
125g of butter
1 egg-yolk
A bit of salt
1 or 2 spoons of water
2 fresh goat cheeses
6 eggs
250g of sugar
2 bags of vanilla sugar

Prepare the pastry, 3 or 4 hours in advance. Pour the flour on a board. Make a hole and add the salt, the pieces of butter, the egg and the spoon of fresh water. Quickly knead while adding another spoon of water if it proves necessary. Roll the pastry in a ball and let it rest in the fridge.
Roll the pastry down and make it very thin. Put it in a buttered tart pan.
In a salad bowl, mix the egg-yolks with a whip. Add sugar and the goat cheeses until you have a homogeneous mixture. Whip egg whites until they are stiff and blend them in slowly. Add vanilla sugar. Mix well. Pour the preparation on the pastry. Cook it in the oven at medium temperature (th 7, 35 to 45 minutes). After 30 minutes check with a knife blade. The top should be brown.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest