Orange flower-goat cheese tart with pomegranate glaze Recipe

• 8 oz. unsalted butter
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 cup granulated sugar
• 1/8 tsp salt
• Zest of 2 oranges
• 2 TB honey, preferably orange blossom
• 1/2 tsp vanilla extract
• 1/2 tsp orange flower water
• 1 cup chevre, room temperature
• 1/2 cup strained Greek-style yogurt
• 1 cup pomegranate juice
• 1 TB honey, preferably orange blossom

1. Move a rack to the center of your oven and preheat to 350˚.
2. Melt the 8 oz. of butter in a small saucepan, remove from heat and stir in 1/4 cup sugar, 1/4 tsp salt and 1/2 tsp vanilla.
3. Add flour, stir together until just combined and let sit for a moment to firm up.
4. Press into a 9" fluted tart pan with a removable bottom: I usually start with the fluted edges, pressing the dough firmly into the corners, and then scatter the remaining dough across the center of the tart and smoothing it out.
5. Put in the freezer for 5-10 minutes to set the dough firmly, then bake for 15-20 minutes, til well-browned (undercooked tart crust is so icky). Cool to room temperature and turn the oven down to 325˚.
6. Meanwhile, in this order (Alice says the order makes a difference, and I believe her): whisk together your 3 eggs, then add 1/4 cup sugar, 1/8 tsp salt, orange zest, 2 TB honey, 1/2 tsp vanilla and orange flower water.
7. When combined, add chevre and yogurt and whisk until smooth.
8. Pour into your cooled tart shell and bake in the center of the oven for 35-40 minutes, until firm at the edges but still a little jiggly in the center. Cool completely on a wire rack.
9. Meanwhile, cook the pomegranate juice and 1 TB honey in a small saucepan until reduced by half, syrupy and tart. Cool in the fridge til pourable and room temperature.
10. When the tart has cooled, gently pour the pomegranate glaze over the the surface, a little bit at a time (you might not use it all).