Make the pastry first. Remove butter from fridge 30 minutes before using and cut into small cubes. Sieve the salt and flour into a large mixing bowl. Add the chopped butter to the bowl and gently rub the fat into the flour using your fingertips until the mix resembles chunky breadcrumbs. Make a well in the centre of the mixture and add the water. Work the paste into a heap of buttery lumps of dough.
Put the dough on a floured board and smear it away from you using the heal of your hand to knead, several times as for bread. Gather it together and put it in a plastic bag or wrap in cling film. Put it in the fridge for 20 to 30 minutes.
Preheat the oven to 200 C / Gas 6. Grease a loose bottomed tart tin.
Remove from the fridge and roll out the required size for your loose bottom tart tin. Line the pastry with grease proof paper and pour in some dried beans for baking blind.
Bake blind in the preheated oven 20 minutes. Remove from the oven and discard the paper and beans. Reduce the oven temperature to 180 C / Gas 4.
Make the filling. Whisk the eggs, garlic and parsley in a bowl. Add the goat's cheese and some pepper to this mix and mix well. Pour the mixture into the pastry case and spread the cheese about so it's evenly distributed. Tip: be generous with the herbs. You can use parsley or chives, sage, sorrel or lovage. Do not use too much salt when seasoning, as the cheese is already quite salty.
Bake for 20 to 25 minutes or until it is well risen with a nice golden top. Remove from the oven and serve warm. Any leftover tart can be reheated the next day for a light lunch but this is at its best when freshly made.
For the goat's cheese you can use any variety (with the rind cut off). You can also mix varieties as long as it melts well.