Place the flour and salt in the bowl of a food processor. Add the butter and pulse until mixture resembles coarse meal.
Add the ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling out.
To roll, lightly flour dough and counter (we like a silicone rolling mat for this purpose). Roll out gradually, periodically letting dough rest for a moment before continuing. This will help keep the dough from shrinking back during baking. DO NOT stretch the dough.
Roll dough into a thin round approximately 13 inches in diameter and 1/8" thick. Trim to a 12" circle. Lay dough loosely into a 9 1/2" fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside the edges to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Lightly prick the bottom of the crust with a fork all over. Refrigerate or freeze for an hour before pre-baking.
When ready to bake, preheat the oven to 375º. place a piece of parchment paper in your prepared pastry crust and fill the crust with pie weights or beans. Bake for 10 minutes, remove the weights, and bake for another 5-10 minutes until lightly browned.
Make the custard: in a bowl, beat the eggs until foamy. Whisk in the half and half, salt, pepper, lemon zest, and herbs. Set aside.
Set the tart pan on a baking sheet. Beat the custard again to evenly distribute the herbs and pour into the prepared tart pan. Top with the goat cheese.
Bake for 30-35 minutes, until the top is golden and custard is set (there should be just a tiny wobble in the center when you shake it - it'll keep cooking as it cools!)
Cool for at least 10 minutes or overnight before serving.
