In a food processor, combine 1 ½ cups of all-purpose flour with ½ teaspoon of sea salt. Add ½ cup of cold unsalted butter, pulsing until the mixture resembles coarse crumbs, about 15 pulses.

Slowly add 4–5 tablespoons of ice water and 1 tablespoon of apple cider vinegar, mixing until a dough forms. Wrap it in plastic wrap and chill in the refrigerator for at least 2 hours to ensure flakiness.

While the dough chills, slice 3-4 heirloom tomatoes into ¼-inch thick rounds and sprinkle them with ½ teaspoon of sea salt. Allow the tomatoes to sit for 30 minutes to draw out moisture, then drain and pat dry with paper towels.

In a mixing bowl, combine 4 ounces of goat cheese, 2 tablespoons of extra-virgin olive oil, 1 tablespoon each of chopped chives and fresh thyme, 1 clove of grated garlic, and the zest of one lemon. Mix until smooth and creamy.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛-inch thick. Spread the goat cheese mixture in the center, leaving a 2-inch border. Layer the tomato slices on top, folding the edges of the dough over the filling.

Prepare an egg wash by whisking 1 egg with 1 tablespoon of water. Brush the edges of the dough with this mixture for a glossy finish. Bake the Tomato Galette for 40-45 minutes or until the crust is golden brown and flaky.

Allow it to cool for 10 minutes before serving to let the flavors meld beautifully.

Before serving, garnish your Tomato Galette with fresh basil leaves and a sprinkle of flaky sea salt for added flavor and presentation.