In a food processor, combine 1 cup of all-purpose flour and ½ teaspoon of sea salt. Add ½ cup of chilled unsalted butter, pulsing until the mixture resembles coarse crumbs. Gradually add 3-4 tablespoons of ice water and 1 tablespoon of apple cider vinegar, processing until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Slice 4-6 heirloom tomatoes and toss them with ½ teaspoon of sea salt to draw out moisture. Let the tomatoes sit in a colander for about 30 minutes, then drain them on paper towels.

In a mixing bowl, combine 4 ounces of goat cheese, 2 tablespoons of extra-virgin olive oil, 2 tablespoons of finely chopped chives, 1 teaspoon of fresh thyme, and the zest of 1 lemon. Mix until creamy and well-blended.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to a 12-inch circle, about ⅛-inch thick. Spread the goat cheese filling in the center, leaving a 2-inch border. Layer the drained tomato slices on top and fold the crust edges over the filling.

Brush the exposed crust with an egg wash made from one beaten egg mixed with a tablespoon of water. Bake for 40 to 45 minutes, or until the crust is golden brown and flaky.

Once baked, remove the Tomato Galette from the oven and let it cool for about 10 minutes. Garnish with freshly picked basil leaves and a sprinkle of flaky sea salt.