Rodney and Christine of Blue Lizard Farm ALWAYS have amazing arugula, so I knew I would be stopping by to get that from them.  The recipe also called for dill, mint and parsley.  Janet at LOVE on your plate had parsley and the Intuitive Forager had dill and lemon mint from Crossfire Ranch.  Unfortunately there was no goat cheese at the market that particular week, so I had to pick up that and some yogurt else where.
So you mix the goat cheese and yogurt, add your chopped herbs, salt & pepper and spread that on your tart.  Bake at 375 for  30 to 35 minutes.
Toss your arugula with olive oil, salt and pepper and toss it on top when the tart comes out of the oven.
This is a repost from 4farm2mrkt.com