Combine the flour, 1 tbsp sugar, and 1/4 tsp salt in a bowl. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.

Add the egg yolk and 2-3 tbsp ice water, mixing just until the dough comes together. Flatten into a disk, wrap, and chill for 30 minutes.

Butter an 18 cm / 7-inch springform pan. Cut a strip of parchment paper to line the inside walls, letting it stand 10 cm / 4 inches above the rim to catch the rising filling.

Roll the chilled dough on a floured surface and press it into the base and about 2 cm up the sides of the pan. Prick the base with a fork.

Whisk the egg yolks with the 180 g sugar until pale. Stir in the goat cheese, 70 g flour, vanilla, and a pinch of salt until smooth.

In a clean, dry bowl, whip the egg whites to stiff peaks. Fold them into the cheese mixture in two additions, keeping the batter airy.

Pour the filling into the pastry-lined pan, up toward the top of the parchment collar. It will rise well above the pan while baking.

Bake at 220C/425F for 15 minutes, then lower the oven to 180C/355F and bake another 30 to 35 minutes, until the top is deeply browned to near-black and the center jiggles slightly, internal temp around 165F/74C.

Turn off the oven, crack the door, and let the cake sit inside for 10 minutes to soften the fall. Then remove and cool completely in the pan on a rack, at least 2 hours, before slicing.

Peel away the parchment collar, transfer the cake to a plate, and slice with a sharp knife dipped in warm water between cuts.