Mix together flour, butter and Parmesan cheese using iced water to mix.
Line a tart tin and bake blind using dried beans to retain the shape to the mould while it cooks.
In a frypan, add onions to the olive oil and sweat down to a caramelised consistency. Cool.
Spread onions into base of cooked pastry and top with goats curd.
Combine eggs and cream, salt and pepper, and pour over onion and goats curd mix.
Place into the oven for about ½ hour at 180 C.