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For the crust:
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1.
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Place the cold cubed butter in the freezer to keep it nice and chilly while you assemble the other ingredients.
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2.
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Place flour, sugar, and salt into the bowl of a food processor and pulse to combine (you can also do this by hand, but I love using the food processor because it goes much more quickly).
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3.
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Remove cubed butter from the freezer and place it in the food processor with the flour mixture.
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Pulse a few times until butter has been incorporated into the flour and forms a coarse mixture.
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4.
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Add ice water one tablespoon at a time, pulsing in between each addition.
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Continue adding water 1 tablespoon at a time until dough begins to come together but is not sticky.
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You may not need all of the water.
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5.
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Turn dough out onto a floured surface and lightly knead to bring it all together.
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Wrap in plastic and place in the fridge to chill while you prep the rest of the ingredients.
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For the filling:
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6.
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In a small bowl, season goat cheese with a pinch of salt and pepper and stir to combine.
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Set aside.
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7.
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In another small bowl, combine garlic, basil, and olive oil and season with salt and pepper.
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Give the oil mixture a stir and set aside.
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To assemble:
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8.
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Preheat oven to 375 F. Remove crust from fridge and roll it out in a circular shape to about 1/4 inch thick on a floured surface.
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Transfer dough to a baking sheet lined with a non-stick baking mat (you could also use parchment paper or a plain, greased sheet pan).
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9.
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Spread goat cheese over the dough, leaving about 1 inch of dough uncovered on all sides.
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10.
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Top goat cheese with sliced cherry tomatoes.
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I tried to be fancy and lay them out in nice circular lines, all color-coordinated-like, but that got old really quickly so I ended up just piling the rest of my tomatoes in the center of the goat cheese and spreading them out in a semi-even layer.
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Its supposed to be rustic, you know, so just go with your instincts.
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Just make sure the goat cheese is covered in tomatoes and youll be set.
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11.
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Brush tomatoes with the garlic, basil, and olive oil mixture.
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You may not need it alljust be sure to brush a generous layer over all of the tomatoes.
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12.
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Fold the edge of the crust up and over the tomatoes.
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Its doesnt have to be prettyjust pull the crust up over the edge of the filling and press it down so it holds its shape.
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13.
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In a small bowl, beat egg with the water to make an egg wash. Brush egg wash over the crust onlyyou dont need it on the tomatoes.
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14.
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Sprinkle a generous pinch of salt over the entire galette.
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15.
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Bake at 375 F for 20-25 minutes, until crust is a light golden brown.
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Remove from oven.
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16.
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Let it cool for 5-10 minutes before slicing, then slice, top with extra fresh basil, and serve immediately.
