Prepare the flaky pie dough and chill as directed.
Position a rack in the middle of the oven and preheat to 400°F (200°C).
On a lightly floured work surface, roll out the dough into a circle about 13 inches (33 cm) in diameter. Transfer the dough to a 10-inch (25-cm) tart pan with a removable bottom and ease into the pan, trimming any excess dough. (Alternatively, roll out the dough into a rectangle and line an 11-by-51⁄2-inch/28-by-14-cm rectangular tart pan.) Line the shell with foil and fill with pie weights or dried beans. Bake until the crust starts to look dry, about 15 minutes. Remove the foil and weights and bake until the crust is golden brown, 5–10 minutes. Let cool.
In a small bowl, beat together the goat cheese and cream until smooth. Stir in the minced herbs. Gently spread the herbed goat cheese over the bottom of the tart shell. Remove the tart shell from the pan and slide onto a flat serving plate.
Lay the tomato slices on the tart so that they are slightly overlapping and in an even layer. Sprinkle with a little salt and pepper. In a small bowl, toss together the basil leaves, arugula, olive oil, and vinegar, and season with salt and pepper. Top the tart with the arugula mixture and serve.
This appetizer recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/1616282002/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1616282002&linkCode=as2&tag=craftfocom-20">"Home Baked Comfort (Williams-Sonoma): Featuring Mouthwatering Recipes and Tales of the Sweet Life with Favorites from Bakers Across the Country"</a> by Kim Laidlaw and published by Weldon Owen.