For the dough: Combine dry ingredients in a food processor. Add butter and pulse a few times until the butter is the size of small marbles. Add eggs and pulse a few times. Add water and blend. As soon as it forms a ball, stop mixing. Wrap the dough ball in plastic wrap and shape into a disc. Place in the refrigerator while making the filling.
For the filling: Place 1 Tbsp olive oil in a sauté pan and heat over medium-high. Add minced garlic, peppers and spinach and cook, stirring, until all the liquid is cooked out.
In a bowl, whisk the eggs until combined. Add heavy cream and whisk in salt and pepper.
Remove the dough from the refrigerator. Roll out to fit a 10-inch tart pan. Butter the tart pan and place the dough in it.
Layer the tomatoes in the bottom of the tart shell. Spread the spinach and pepper evenly on top of the tomatoes.
Pour the egg mixture over the green tomatoes, spinach and peppers. Sprinkle the goat cheese over all. Place in oven and cook 35 to 40 minutes or until set and browned. Serve warm.