Make the herbed crust

Cup of Yum
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended.
2. Add the butter and pulse again until the mixture resembles coarse cornmeal with chunks of butter no bigger than small peas, 10 to 15 one-second pulses.
3. Dump the tart crust mixture into a large bowl and drizzle with 4 tablespoons ice water.
4. Using a fork, gently mix just until the mixture forms a “shaggy” dough. Squeeze some of the dough in your hand. If it doesn’t hold together, add enough of the remaining water, 1 tablespoon at a time, until the dough does hold together when gently squeezed.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
6. Preheat the oven to 400°F (204°C). Place the oven rack in the middle position.
7. On a lightly floured surface, roll out the dough to a 13-inch (33-cm) circle. Ease it into an 11-inch (28-cm) tart pan, fitting it snugly against the sides and bottom of the pan, and trim the excess.
8. Prick the bottom with a fork and cover with parchment paper or aluminum foil. Fill the tart with pie weights or beans.
9. Bake the tart crust for 20 minutes. Remove the weights and parchment or foil and bake until pale golden, 5 to 10 minutes more. Let cool.

Make the tomato tart filling

1. In a medium bowl, mix the cheese and cream until smooth. Season with pepper and mix in the pesto.

Make the pesto vinaigrette

1. In a medium bowl, combine the pesto vinaigrette ingredients and stir until smooth and loose.

Assemble the tomato tart

1. Smooth the goat cheese and pesto mixture on the herbed crust.
2. Top with the tomatoes, arranging them however you please and creating a couple layers.
3. Just before serving, drizzle with the pesto vinaigrette and season with salt and pepper.