fresh tarragon and coriander, use leaves only, to garnish (optional)
450g/1lb red onions, finely sliced
225g/8oz plain flour, plus extra for kneading
about 80ml/2¾fl oz balsamic vinegar, to taste
salt and freshly ground black pepper
1 tbsp soft brown sugar, or more to taste
1 tbsp caraway seeds, toasted in a dry frying pan
salt
1-2 tbsp rapeseed oil or vegetable oil
75g/2½oz chilled butter, cut into cubes
85g/3oz unsalted butter
200ml/7fl oz double cream
2 free-range eggs
200g/7oz goats’ cheese, sliced
75g/2½oz chilled lard or vegetable shortening, cut into cubes