Place your refrigerated pie dough into a tart or pie pan. Press into sides, crimping as you go along. Pierce the bottom of the crust with a fork, and place aluminum foil of top with some dried beans. (This will keep the crust from forming large air pockets and ensures it cooks evenly)
Bake for 15 minutes with the foil on, then take foil and beans off and bake for an additional 10 minutes. Keep an eye on the crust and don't bake too long. You are looking for a golden brown.
Set aside to cool.
Bring oven down to 375 degrees
Spread pesto onto cooled pie crust and top with sliced tomatoes
Sprinkle with salt and pepper to taste
Bake for 45 minutes, lining the edges of the crust with aluminum foil so it doesn't burn.
Let cool, and top with Parmesan cheese and balsamic reduction