Pulse the flour, rosemary, thyme, and kosher salt in a food processor until the herbs are evenly distributed. The mixture should look uniform and smell lightly woodsy from the fresh herbs.

Add the cold butter and pulse in short bursts until the texture looks sandy with pea-size butter pieces throughout. Stop before it turns into a paste, because those small butter bits create flakiness.

Transfer the mixture to a large bowl and drizzle in 4 tablespoons ice water. The dough will look dry at first, which is exactly right.

Mix gently with a fork until a shaggy dough starts to form, adding more water 1 tablespoon at a time only if needed. It should hold together when squeezed but still look rough rather than smooth or wet.

Shape the dough into a disc, wrap it well, and chill for at least 1 hour. Cold dough is easier to roll and helps the crust keep its shape in the oven.

Heat the oven to 400°F (204°C) with a rack in the middle position. Give the oven time to fully preheat so the crust gets an immediate blast of heat.

Roll the dough on a lightly floured surface into a 13-inch (33-cm) circle, then fit it into an 11-inch (28-cm) tart pan and trim the excess. Press it snugly into the corners so the shell bakes evenly and doesn’t slump.

Prick the bottom with a fork, line the shell with aluminum foil, and fill it with pie weights or beans. The weights should reach the edges to help prevent shrinking.

Bake for 20 minutes, then remove the foil and weights and bake 5 to 10 minutes more until pale golden. The crust should look dry on the bottom with edges just starting to color.

Stir the goat cheese and heavy cream together in a medium bowl until smooth. The mixture should loosen into a spreadable filling without lumps.

Season with freshly ground black pepper and stir in the pesto. The filling should look creamy and lightly green-flecked.

Combine the pesto, white wine vinegar, and olive oil in a medium bowl and stir until smooth. The vinaigrette should look loose enough to drizzle easily.

Arrange the sliced tomatoes on towels, sprinkle them lightly with salt, and let them drain while the crust cools. You’ll see beads of moisture collect on the surface, which is exactly what you want.

Sprinkle a thin layer of finely grated Parmesan cheese and plain breadcrumbs over the bottom of the cooled crust. This moisture barrier helps protect the base from juicy tomatoes.

Spread the goat cheese and pesto filling evenly over the crust. Keep the layer smooth so the tomatoes sit flat and bake evenly.

Arrange the tomatoes on top in slightly overlapping layers. The tart should look full but not piled so high that liquid pools as it bakes.

Bake the assembled tart until the tomatoes soften and the filling is warmed through. The tomatoes should look slightly slumped and a little jammy around the edges.

Drizzle with the pesto vinaigrette just before serving and finish with salt and pepper. The top should look glossy, fresh, and ready to slice.