To make the whipped goat cheese, drop two garlic cloves into a running food processor. 

Add Roth Chèvre and cream cheese. Process for 3 to 4 minutes, scraping the bowl once or twice to make sure everything is smooth and combined. 

Add lemon juice, honey, and olive oil and process for an additional minute. 

Transfer to a bowl.

Mix in chopped herbs. Cover and chill for one hour before serving.

To make the roasted tomatoes and shallots, preheat the oven to 350°. Line a baking sheet with parchment paper or foil. 

Put tomatoes and shallots on the pan in the single layer. Drizzle with olive oil, herbs, and a generous amount of salt and pepper. 

Roast for 15 minutes. If the shallots need more time, remove tomatoes from the pan and cook for an additional 10 to 15 minutes. 

To make the flatbreads, mix together flour, sugar, baking powder, and salt in a large bowl. Add yogurt and stir to combine. 

Turn the dough out onto a lightly floured surface and knead for one minute, or until the dough comes together. Divide the dough into 4 pieces, cover with a towel, and let rest for 15 minutes. 

Roll the dough out to ⅛ inch thick. 

Heat a cast iron skillet over medium heat and add one tablespoon of olive oil. When the pan is hot, add one round of dough. Cook for 2 minutes, or until the top begins to bubble and the underside begins to turn golden brown. Flip and cook the other side for another two minutes.