Savoury Tart

I first tasted savoury tart when I was at the three tarts cafe in New York (9th Avenue). I have thereafter tried to reconstruct it. Here is my version:

Crust:
50g plain flour
50g wholemeal flour
50g butter (cold)
3 tablespoon of shaved parmagiano cheese
1 teaspoon of mustard powder
Salt (very little and only if you like it)
Cold water

Rub in butter with flours until they resemble bread crumbs. Mix with cheese and mustard powder and salt. Add just enough cold water to knead. Once it resembles a ball, refrigerate for twenty minutes. Bake the crust blind first until 80% cooked.

Filling
3 red onions
5 tablespoons of Balsamic vinegar (I use the one with caramel)
1 tablespoon of brown Sugar
10 Olives - chopped
5 pieces of dried but soft figs
Good quality olive oil
Water
Feta cheese

To make caramalised onion, slice the onions thinly. Heat 2 tbsp of oliveoil. Put in sliced onions, brown sugar and 2 tablespoon of balsamic vinegar. Cook onions, stirring occassionally.

In time, soak fig with the rest of the balsamic vinegar, 2 tablespoon of olive oil and water, just enough to cover the figs. Leave at least 2 hours if not overnight.
Chopped to pieces

Assemble the tart - drizzle olive oil, put caramelized onion, figs, olive. pour the liquid from the soaked figs. Top with feta cheese. Bake for about 10 mins.