Goats Cheese Tart - French Food

Last weekend my friends and I had plans to celebrate (belatedly) Bastille Day with a feast. I was in charge of the champagne, entree and desert, and my friend was in charge of the vin rouge, main meal and after dinner cheese. So I searched of a typically french Bastille recipe. So I decided on these items:

• Grant Burge Pinot Noir Chardonnay - this is a beautiful South Australian sparkling white wine
• Caramelised Red Onion and Goats Cheese Tart - No, my tart didn't look like the one in the photo, but it was certainly tres delicieux!
• Pouding au Citron avec Grand Marnier - this was just a wonderful ending to a very full rich french meal -and it used up some of my many fresh lemons.

My friend choose to provide

• A South Australian Silver Label Shiraz (cant remember the Wine Maker, but it was very complimentary)
  
• Coq au vin avec legumes - a very rich and deeply flavoursome full meal
• Blue Costello and Jindi Brie with crackers.

Traditionally in France, Bastille Day is a summer celebration, and often a day time activity. So celebrating in Australia means we need to find food that suits a winter evening meal. I think between us, we were able to achieve a great feast - only outdone by the great company and superb conversation.