Preheat the oven to 400°F.

To make Parmesan crust: Place flour, sea salt and Parmesan cheese into a food processor and pulse until combined. Place the cold cubes of butter in food processor and pulse until the mixture has small pea-sized pieces of butter remaining. Add a few tablespoons of ice water, one or two at a time, and pulse until combined. Add more ice water until the dough holds together when you squeeze it. The dough should not be sticky.

Using a 14-inch tart pan, press dough firmly into the bottom and sides of the dish. Lay a piece of parchment paper over the top of the crust and carefully fill the pan with granulated sugar as a weight for blind baking. Place the tart pan into the oven and bake for 10 to 15 minutes, or just until the edges start to golden in color. Pull the tart out of the oven and carefully remove the parchment paper and beans. Return the crust to the oven and bake for an additional 10 to 15 minutes until it is golden throughout.

Remove the crust from the oven and let it cool completely.

To make goat cheese filling: Combine the heavy cream and goat cheese in a bowl. Stir well. Chop basil into small pieces and stir into the goat cheese mixture. Add a pinch of sea salt. Using a spreader or icing spatula, add the goat cheese filling to the cooled crust and spread to the edges of the crust.

To make vanilla sea salt: Split the vanilla bean in half lengthwise. In a small bowl, gently scrape the vanilla bean seeds into the sea salt and mix to combine. Store any leftover vanilla sea salt in an airtight container.

To assemble tart: Thinly slice heirloom tomatoes. Just before serving, top the tart with tomatoes and a sprinkling of vanilla sea salt. Garnish with fresh basil leaves.

*Note: Blind baking refers to the process of baking a pie crust without the filling and is usually done when the crust will be filled with an unbaked filling. Granulated sugar or dried beans are used to hold the crust in place while baking.