Preheat oven to 425 degrees F. Let piecrust stand according to package directions. Unroll crust and sprinkle top with sesame seeds. Gently roll over crust with rolling pin to press seeds into crust. Transfer crust to a 10-inch tart pan with removable bottom, pressing into bottom and sides; trim even with edge. Line crust with a double thickness foil and bake for 8 minutes. Remove foil and bake 6 minutes more. Remove and set aside. Reduce heat to 375 degrees F.
In a very large skillet cook bacon until crisp. Remove and reserve 1 tablespoon drippings in skillet. Add green beans and salt to skillet. Cook over medium-high heat for 5 minutes, stirring occasionally, until beans are browned and crisp-tender. Add green onions; stir to combine. Transfer bean mixture to prepared crust. In a medium bowl combine the gochujang and water; whisk to combine. Add eggs and sesame oil and whisk until combined. Pour egg mixture over beans in crust and bake for 20 minutes or until eggs are set. Crumble bacon and sprinkle over tart. Top with additional sesame seeds.