Unroll the pie crust onto a lightly floured surface and roll it out evenly with a rolling pin to about 1/8-inch thickness. Transfer it to a baking sheet, then gently dock the bottom with a fork to prevent puffing during baking.
Slice the heirloom tomatoes into 1/4-inch thick rounds, handling them carefully to avoid squishing and releasing excess juice. Arrange the slices evenly over the cooled crust, slightly overlapping for a colorful, layered look.
Crumble or dollop the goat cheese evenly over the tomatoes, allowing some to melt slightly into the slices for a creamy texture.
Sprinkle the chopped fresh basil over the top, then season with salt and freshly ground black pepper to taste.
Bake the tart in a preheated oven at 375°F (190°C) for about 35-45 minutes, or until the crust is golden brown and the tomatoes are blistered and soft. The aroma of baked butter, herbs, and roasted tomatoes will fill your kitchen.
Once out of the oven, drizzle the tart with good-quality extra virgin olive oil for a fresh, grassy finish. Let it cool slightly before slicing and serving at room temperature or slightly warm.
