Tomato & goat cheese tart

Whirl flour with sugar and salt in a food processor until mixed. Add butter. Pulse just until coarse crumbs form. Add vinegar and pulse just until mixture starts to form a ball. Remove dough and gather into a ball. Oil a 9-in. tart pan with removable bottom. Place dough in centre of pan. Using the palm of your hand, press dough from middle of pan to edges. With fingers, press dough up sides of pan until dough is even with the rim. Pastry will be very thin. Refrigerate until firm, about 30 min. Position rack in bottom third of oven and preheat to 400 F. Place tart shell on a baking sheet. Whisk eggs in a medium bowl. Whisk in milk, cream and salt. Season with pepper. Add goat cheese (mixture may be lumpy). Stir in chives. Arrange tomato wedges in a circular pattern on chilled crust. Slowly pour in egg mixture. Swirl to evenly distribute chives. Bake in bottom third of oven until centre of filling is set when pan is jiggled, 35 to 40 min. Let stand 15 min.