For tart shell: Place flour, salt and butter into a food processor and pulse until mixture is crumbly. While pulsing add water, 1 tablespoons at a time, until dough comes together.
Transfer dough to a tart shell and evenly press mixture along the bottom and sides.
Using a fork, prick holes around the bottom and sides of the shell and refrigerate for 30 minutes to an hour.
Preheat oven to 400˚F.
Place cold tart shell onto a baking sheet and bake for 20 to 25 minutes or until golden brown. If you notice the tart shell beginning to bubble, just open the oven door and quickly prick the bubble with a fork (you can also use parchment and pie weights to line the tart before putting in the oven, but I don’t think that’s always necessary).
Remove shell from oven and allow it to cool completely.
Meanwhile make the whipped goat cheese. Place goat cheese and cream in a mixing bowl and beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper.
Fill cooled tart shell with whipped goat cheese, smoothing out the top.
Top goat cheese with sliced tomatoes, a generous drizzle of balsamic glaze, fresh basil leaves, and a sprinkle of sea salt flakes. Serve.