Tart di formaggio di capra e radicchio

Cut cold butter in small pieces; if using walnuts (optional - use a handful to include in crust for extra flavor and texture), blend into a finely-ground meal with a couple of tablespoons of flour (to avoid an overly greasy texture).

Mix flours with salt and pepper and rub butter in using your fingertips, until you have no more lumps.   Add egg and quickly make dough (you can put flour, salt and concluding with herbs - if using - in a mixer, buzz the butter in and blend with the egg until you have a dough).

Wrap dough in plastic wrap and put in refrigerator for 30 minutes.

Mix goat cheese and yogurt into a cream; season with a pinch of salt and lemon zest. 

Thinly slice radicchio, removing the inner white stems. 

In medium sauté pan, heat 1-2 tbsp olive oil and add sliced radicchio.  Adjust to taste with salt and pepper, and add splash of Balsamic vinegar to pan.  Allow to cook until radicchio is wilted.

Preheat oven to 180C.  Roll dough in between two sheets of wax paper and place in small individual tart tins (dust the tins with flour prior to lining with dough).

Prick some holes with a fork on dough and bake at 180C for 30 minutes, or until golden (if using smaller tart tins, cooking time is less). Let shells cool a bit before taking them out of the tins.

Once cold, you can store in sealed plastic bag in fridge.  To use at later date, simply reheat and fill.

Fill tart shells with yogurt and cheese mixture and top with thinly sliced radicchio. 

You can top radicchio with shaved, aged Pecorino cheese and chopped walnuts.  Drizzle with another bit of Balsamic vinegar for additional tang and flavor to dish.