Step 1: Prepare the shortcrust pastry. Cut the plant-based margarine (or butter) into cubes. In a stand mixer bowl, add the flour and sea salt. Add the butter cubes. Attach the paddle and mix on low speed for a few minutes until the mixture looks sandy.

When the dough is sandy, make a well in the center and add the egg yolk. Mix on medium speed for a few minutes until the dough is evenly moist and crumbly.

Transfer the mixture to your work surface and bring the dough together by hand. Shape it into a round, not-too-thick disk. Place the dough in a container and refrigerate for 2 hours.

Step 2: Prepare the red onion compote. In a saucepan, add a drizzle of olive oil and a small knob of margarine (or butter). Cook the onions over low heat, covered, until soft. When the onions are tender, add the honey and a pinch of sea salt, stir, cover, and let cook for 10 more minutes. Set aside.

Step 3: Slice the figs and goat cheese log. (If using, slice apricots into segments.)

Step 4: Remove the shortcrust pastry from the fridge and let it sit at room temperature for 10 minutes before working with it. Roll out the dough on parchment paper and place it in a tart pan.

Spread the red onion compote over the bottom of the tart. Arrange the fig slices in a circular pattern.

Add the goat cheese slices and apricot segments (if using). Brush with a little olive oil. You can fold the edges of the dough over or leave them flat.

When out of the oven, drizzle with honey. Add some walnuts and flax seeds.

Best served warm. Serve alone or with a green salad.