Prepare the pastry for the crust

• Gather your flour, unsalted butter, kosher salt and ice water. Prepare the pastry crust following the instructions found here in the recipe for Pate Brisee. Wrap the dough in plastic wrap and pop it into the freezer before moving on. Preheat your oven to 350℉.
For this tart, you'll only need half of the original dough recipe. However, if you opt to create a larger tart than the one I have used, feel free to make the full recipe to ensure you have enough crust for your larger pan.
• Gather the remaining ingredients for your tart filling, along with a chef knife and cutting board. Make sure your vegetables have been scrubbed.
• Depending on the size of your tart (I've used a 13"x 4" rectangular tart pan), you may only need half of each of your zucchini and yellow summer squash, and two Roma tomatoes. Thinly slice your vegetables and set aside.
• Remove your dough from the freezer. On a clean, lightly floured work surface, begin rolling out your dough into the desired shape of your tart pan. If the dough is too firm, tap the surface with a rolling pin to flatten, rotate, and repeat. This will help loosen the dough without overworking it. Keep the dough lightly sprinkled with flour and brush with your hand as you roll it out, flipping it over every now and again to ensure the dough isn't sticking to the counter. Roll the dough as thin as you can while still being able to easily pick it up.
• Carefully press the rolled dough into the tart pan, tightly in the corners and along the sides to ensure there are no gaps.
• Seal off the edges, remove the excess dough and crimp the edges.
• Use a fork to press holes along the bottom and sides of the pan (a technique called docking), which will help keep the crust thin and prevent it from puffing up too much while baking.
• Next, gently press a piece of parchment paper over the crust and fill with baking beans - if you don't have those, regular dried beans will work perfectly well. As an alternative, you can also use aluminum foil pressed down over the parchment. This step will also ensure that the dough doesn't rise.
• Place your prepared tart pan into the preheated oven and "blind bake" the crust for about 10-15 minutes. Remove the pan from the oven, remove the parchment and the baking beans (or other filling) and return to the oven to finish baking for approximately ten more minutes, just until lightly golden brown and the crust is no longer raw.
• Fill the inside of the tart shell with the herbed goat cheese. (If you have any extra, add a few dollops to the top of the tart before baking)
• Begin layering your sliced vegetables at a tight, staggered angle, in whatever pattern you choose (i.e. zucchini, squash, tomato, zucchini, squash, tomato, etc.)
• Drizzle the top with a little olive oil, season with black pepper, and sprinkle on the parmesan cheese.
• Layer the basil leaves and roll tightly into a little log. Carefully, cut thin strips of the basil (called a chiffonade), and sprinkle across the top of the tart.
• Bake the tart for 15-20 minutes, checking the vegetables for doneness to ensure they are soft and tender. Turn on the broiler on it's lowest setting, and allow the parmesan to lightly brown on top, 2-3 minutes longer.

  Serve warm or at room temperature, and store leftovers wrapped in plastic (but make sure the tart has fully cooled to ensure the crust stays crisp).