Preheat the oven to 425º
Lightly roll out the puff pastry just to smooth creases, careful not to increase the size. Transfer to the lined baking sheet and score a ½ inch border with a sharp knife. Bake for 15 minutes.
While the puff pastry is baking, warm the goat cheese, the bone broth and the butter in a saucepan over medium heat. Whisk until well combined. Salt and pepper to taste.
Slice your tomatoes and sprinkle them with salt (this will help them not to be so wet).
Remove the puff pastry from the oven and smooth the goat cheese mixture over the puff pastry - careful not to go over your border!
Layer the heirloom tomatoes on top alternating colors to showcase the variety.
Bake for 40 minutes or until the pastry is golden brown.
While the pastry cools, cut the tops off of the dill into about 1 inch pieces. Cut the chives as small as you can.
Once the tarte has cooled to warm - not hot - sprinkle the fresh herbs and serve!