Tomato Galette

To prepare crust: Whisk flour, cornmeal and 1/4 teaspoon salt together in a large bowl. Cut butter into the flour mixture with a pastry blender or fingertips until the butter is in very small pieces. Use a fork to slowly stir in 4 tablespoons water; stir until the dough begins to clump together, adding an additional 1 tablespoon water, if needed. Pat the dough into a 4-inch disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

To prepare filling: Preheat oven to 425°F. Gently toss tomato slices with 1/4 teaspoon salt in a large bowl; let stand for 15 minutes. Drain the tomatoes, reserving the liquid. Arrange the tomatoes in a single layer on a paper-towel-lined baking sheet; gently blot dry with additional paper towels.

Unwrap the dough and let stand for 10 minutes. Place the dough on a lightly floured sheet of parchment paper; lightly dust the dough with flour. Roll into a circle about 14 inches in diameter. Transfer the crust on the parchment paper onto a baking sheet. Stir goat cheese and the reserved tomato liquid together in a small bowl. Gently spread the mixture in the center of the crust, leaving a 2-inch border. Gently spread pesto over the goat cheese mixture. Arrange the tomato slices in concentric circles over the pesto. Sprinkle the tomatoes with pepper and the remaining 1/4 teaspoon salt.

Fold the edges of the crust up and over the outer edges of the filling, pleating where necessary. Brush the edges of the crust with beaten egg (you will not use all of the egg). Bake until the filling is hot and the crust is golden brown, 25 to 30 minutes. Let stand for 5 minutes. Sprinkle with basil and serve hot.