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Prepare the pie crust by combining all-purpose flour, cornmeal, apple cider vinegar, butter, salt, and cold water. Chill the dough.
Mix goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil to create a cheese mixture.
Combine olive oil and Dijon mustard, and drizzle over the tomatoes once they are laid in the pan.
Layer the tomatoes on the rolled-out pie crust, spread the cheese mixture over the tomatoes, fold the edges of the dough over the tomatoes, and brush with an egg wash.
Bake the galette until the crust is golden brown and the tomatoes are cooked.
Serve warm or at room temperature.
Store any leftovers in the fridge for about four days.