In a large bowl combine softened butter with flour. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over the mixture. Mix and repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle.
Preheat oven to 375 degrees .
Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan. Sprinkle with salt.
On a lightly floured surface, roll dough to a 13-inch circle. (Don't worry if it's not perfectly round.) Transfer to a large baking sheet lined with parchment paper.
Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, leaving some filling exposed in center. Combine egg and 1 tablespoon water; brush on edges of pastry.
Bake for 30 to 40 minutes or until crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh herbs.