Slice tomatoes ¼-inch thick, season both sides with satlt, pepper and herbs and place between two sheets of paper towel to draw out moisture.
Lay the pie crust dough on oiled parchment paper in a baking tray.
Brush the bottom of the pie dough with olive oil and sprinkle with ½ cup parmesan cheese. ( Keep a 1/4 cup for the topping).
Place tomato slices on the pie crust in an overlaping circular pattern until crostata is covered. Allow a two inch wide margin of pastry around the tomatoes. Fold the edges over to form the crust.
Brush the crust with beaten egg and sprinkle with remaining parmesan cheese. Bake until the crust is golden brown and the tomatoes are bubbly, about 30 minutes