Preheat the oven to 400°F. Lay out a large baking sheet lined with parchment paper.
Using two boxed roll out piecrusts, lay one pie crust on top of the other. Roll the crusts together into a large 14 inch circle. (If using our homemade pie crust recipe used the entire batch of dough.)
Spread the goat cheese in an even layer over the pie crust leaving a 2 inch rim around the edge.
Slice the heirloom tomatoes into rounds, 1/4 inch thick. Lay them out on paper towels to absorb some of the moisture.
Sprinkle the goat cheese with 2 tablespoons of scallions, 1 teaspoon of thyme, and 1 teaspoon of dill. Lay the heirloom tomatoes over the goat cheese circle overlapping if needed.
Fold the edge of the pie crust up and over the tomatoes creating a 1 1/2 to 2 inch crimped edge around the top. Fold the crust over itself every 1 1/2 to 2 inches in a pretty pattern. (See the photos for clarity.)
Crack the egg into a small bowl and whisk well. Brush the egg over the edge of the crust. Then sprinkle the top of the pie with salt and pepper.
Bake for 30 minutes, then check the piecrust. If it’s turning dark cover loosely with foil. Then continue to bake another 5 to 10 minutes. Sprinkle the top with the remaining fresh thyme and dill. Then cut and serve.
A homemade savory crostata will keep well for up to 2 or 3 days in the refrigerator. But note that the longer it sits, the softer the tomatoes and pie crust will become.