• Lightly flour the work surface, rolling pin, and hands. Start in the center and roll out evenly in all directions, turning dough between rolls.
• Lay a clean piece of parchment down and pour toasted sesame seeds on top and spread evenly. Gently lay the rolled pie crust on top of the sesame seeds and press the dough into the seeds.

Galette

• Preheat the oven to 400 degrees F and set a baking sheet to the side.
• Slice the tomatoes and set on top of a piece of parchment paper in a single layer to allow the juice to drain for about 10 minutes.
• In a small bowl use a fork to mash the goat cheese and honey together until well mixed. Sprinkle the crumbles into the center of the prepared pie dough leaving a 2-inch edge.
• Add 1/8 cup of parmesan cheese to the galette and layer the sliced tomatoes on top letting them overlap a bit. Sprinkle the remaining 1/8 cup of parmesan cheese on top.
• Fold the edges of the pie crust towards the center and pleat them, leaving the middle of the pie open. Gently brush the beaten egg around the edge of the crust.
• Keep the galette on the parchment paper and transfer it to the baking sheet. Bake for 35 to 40 minutes or until the crust becomes flaky. Remove from the oven and let sit for 15 minutes before serving.