Preheat oven to 400 °F (205 °C).

Bring goat cheese to room temp for easier spreading.

Lay tomato slices on a parchment‑lined baking sheet; lightly season with salt and let rest 10–15 minutes to release juices.

Meanwhile, unroll pie crust on parchment on another baking sheet. Spread goat cheese over center, leaving a 2″ border; sprinkle half the Parmesan over top.

Arrange drained tomatoes slightly overlapping over the cheese. Season with salt, pepper, sprinkle remaining Parmesan.

Fold and pleat the dough edges over the tomatoes, leaving the center exposed.

Whisk egg and water, brush crust for a golden finish. Lay thyme sprigs on top.

Bake for 35–40 minutes until crust is golden and flaky.

Let rest 15–20 minutes to allow juices to settle. Remove thyme and garnish with basil ribbons before slicing.