3-4mediumto large heirloom tomatoes(or any variety of tomatoes)
Preheat oven to 375° F. Roll out pie crust or puff pastry dough into an 8½ inch by 10½ inch rectangle (it doesn't need to be exact, however). Place on a parchment-lined baking sheet and bake for 15-20 minutes, or until deeply golden brown and flaky. Cool completely.
In a small bowl, mix together the goat cheese and cream cheese until fluffy. Add 1 tbsp each of the basil and thyme, reserving 1/2 tbsp each for sprinkling on top of the tomatoes. Also add salt and pepper to taste and stir to combine.
Spread on top of cooled pastry, leaving ½-inch border around all edges. Add sliced tomatoes on top and sprinkle tomatoes with reserved herbs and salt and pepper. Slice and serve.