1. In a food processor, pulse the flour with 1/2 teaspoon of the salt. Add the diced butter and pulse until it's the size of small peas. Sprinkle in the cold water and pulse again until the tart dough begins to come together. Turn the dough out onto a sheet of plastic wrap and pat it into a disk. Wrap the dough and refrigerate until it is firm, at least 1 hour.
2. Preheat oven to 400°F. Line a baking sheet with parchment and set aside. In a large bowl, combine sliced zucchini, tomatoes, onion and mushrooms. Drizzle olive oil over vegetables and season well with salt and pepper. Transfer to baking sheet and spread out in an even layer. Roast for 15-20 minutes, or until vegetables are tender and lightly charred at the edges. Remove from heat and allow to cool slightly.
3. On a lightly floured work surface, roll out the dough to a 12-inch round. Wrap the dough around the rolling pin and transfer it to a 10-inch fluted tart pan with a removable bottom. Press the dough into the pan and trim off any excess. Use the scraps to patch any cracks. Prick holes all over the bottom of the crust with a fork. Bake until the crust is lightly browned, about 20 minutes.
4. In a medium bowl, combine soft goat cheese, balsamic vinegar, the leaves from the sprigs of thyme and the parsley, and season with salt and pepper. Add 2 tbsp cream and stir well to loosen goat cheese. Keep adding cream as necessary to create a smooth, spreadable mixture.
5. Spread cheese mixture evenly on the cooled tart crust. Arrange roasted vegetables over the cheese and bake for another 5-8 minutes, just until the cheese is heated through and vegetables are warm. Remove from heat, allow to cool for 5 minutes and serve.
Yield: 6-8 servings
Serving Size: 1 slice