To make the crust:

Place flour, salt & sugar in a food processor with the S blade and pulse to combine

Add the butter and cold water and process until mixture begins to stick together

Form into a ball, wrap in plastic wrap, chill in the refrigerator for 1 hour

To make the filling:

Heat butter in a skillet until melted

Add chopped leeks, thyme, 1 t salt, and a few grinds from the pepper mill

Saute for 5-10 minutes or until leeks are soft and starting to brown

Slice tomatoes and sprinkle with a little salt, few grinds of pepper and about 1 T of olive oil, set aside

Assembling the galette:

Roll the dough into an 11 inch circle and place on parchment paper on a sheet pan

Spread the leeks, leaving a 1 1/2 inch border

Crumble the goat cheese evenly on top of leeks

Place tomatoes on top of goat cheese

Turn the edges of  the pastry up to form galette

Whisk egg and heavy cream in a small bowl and brush on edges of galette

Bake for 25 – 30 minutes in a 450 degree oven

Sprinkle with chopped green onion and basil leaves