In the bowl of an electric mixer, mix flour and butter just until the mixture comes together when you push it together with your fingers. (Don't mix it too much longer than this).
Very quickly add the water, turn up the speed one notch, mix until combined and then shut the mixer off. You do not want to over mix.
Bring the dough together with your hands and shape into a disc. The dough will still be a bit uneven and crumbly at this point. That is ok. You should still be able to see chunks of butter as well.
Allow dough to rest at least an hour.
Preheat the oven to 425 degrees.
On a lightly floured surface, roll out pate brisee so it is a little larger than your tart pan. You want the dough to be about 1/2 inch thick.
Fold half of the dough over the rolling pin and gently lift into the tart.
Cut around the edge of the tart leaving about a 1/2 inch overhang.
Fold the overhang up so the sides are higher than the pan. You want to tuck any remaining on the side not touching the pan (where you will put the filling and cover it up). Don't fold it towards the outside, otherwise you won't be able to get it out of the tart pan.
Cut a piece of parchment paper slightly larger than your tart pan.
Place the parchment paper on the pate brisee. Fill with dried beans or pie weights.
Bake for 30 minutes or until the edges are golden brown (check around 15 minutes to see how it is going).
Remove the beans and parchment paper and bake for another 15 minutes or until the middle of the tart has browned.
Allow pate brisee to cool completely before preceding. (I made mine the night before.)
Either in the package (I used my hands and massaged the package) or in a bowl, warm up the goat cheese so you can spread it easily and it won't crack the pate brisee.
Spread the goat cheese on the pate brisee.
Slice basil leaves in thin slices and sprinkle on goat cheese.Arrange strawberry slices to your liking on top of the goat cheese.Garnish with balsamic drizzle and basil leaves.