Line a baking sheet with parchment paper and preheat oven to 400°F.
Roll out pie crust to about 1/8-inch thick and transfer to baking sheet. Patch the holes you made in the dough from moving it.
Mix ricotta, herbes de Provence, and salt together and spread onto crust, leaving a wide rim around the dough.
Halve or quarter your tomatoes, depending on the size. (Let’s not get into a size argument here, but my tomatoes were pretty small to begin with, and I halved them because I’m a crazy food blogger. You might not be.) Either way, pile your cut-or-uncut tomatoes on top of the ricotta.
Fold over the dough. Sprinkle salt and olive oil over the top of the crostata, or don’t, because who am I to tell you what to do? Brush folded-over dough with beaten egg.
Bake in the oven for about 30 minutes, until crust is golden brown.