Thank you to Melissa’s Produce for the tomatoes that inspired this recipe.
Set the EGG for indirect cooking with the convEGGtor at 400ºF/204ºC; add the baking stone to the EGG to preheat.
Season the tomato slices with salt and pepper and place on a paper towel. Let the tomatoes sit for 10 minutes dabbing frequently to remove excess moisture.
Sprinkle the work surface with flour. Roll the pie crust into a 12- inch circle. Lay the goat cheese evenly over the dough leaving a 2-inch border. Season with scallions, salt, pepper, chopped herbs, and 1 chopped clove of garlic. Add a layer of sliced tomatoes over the sliced goat cheese. It is okay if the tomatoes overlap as they will shrink as the galette bakes. Fold the edges of the dough over the tomatoes overlapping and pleating the dough as needed. Brush the outer crust with egg yolk. Season the top with salt, pepper, herbs, and remaining garlic, and sprinkle with crushed red pepper flakes.
Transfer the galette to the baking stone on the EGG and bake for 40 to 45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool before serving. Enjoy!