To make the pastry, sift the flour and salt into a bowl and cut in butter with a fork until tiny pieces form. Add water and cut with fork until dough is well-moistened, adding additional drops of water, if needed. Form the dough into a ball, wrap in plastic wrap, and chill about 2 hours.
Preheat the oven to 425°F. Roll dough to 1/4” thickness, line 10” tart pan, prick the bottom and sides with a fork and bake for 20 minutes or until golden brown. Set aside to cool.
Heat olive oil in a skillet and sauté the onion and pepper over moderate heat until tender and lightly browned, add garlic. Let cool, then scatter at bottom of pre-baked tart shell, along with the chèvre cut into small pieces. Spoon egg mixture over ingredients and bake for 25 minutes at 350 or until top of tart is lightly golden.
Serve with Ravines Keuka Village White.