Roll dough across floured surface to about 14-inches rectangle and 1/8 inch thickness. Transfer parchment to a baking tray. With a knife, score all around the edges, leaving a 1” border. Prick center with a fork. Sprinkle with 3oz of Imported Asiago, leaving 1” border. Refrigerate while preparing the tomatoes.
In a large bowl, gently toss sliced tomatoes and garlic with 1 teaspoon salt. Let sit for 10 minutes before straining out excess liquid and transferring to paper towel-lined plate. Place tomato mixture on top of the cheese layer, leaving border. Brush border with egg.
Bake for 50-60 minutes, rotating once or twice to ensure even, golden browning.
Sprinkle galette with remaining Imported Asiago cheese, lemon zest and chives, plus pepper to taste. Drizzle lightly with olive oil.