While the crust dough is chilling prepare the vegetables as noted above.
Preheat oven to 350
Quickly roll the dough into a circle working from the middle to the edges changing direction with every pass. Work the dough into an 11 inch circle (or roundish shape) it should be about ⅛ of an inch thick.
Transfer dough to a baking stone or parchment lined baking sheet. Pinch closed and smooth any tears if needed.
Leaving a 2 ½ to 3 inch margin all the way around - Layer the ingredients on top of the crust overlapping as needed: onion, sprinkle of seasoning, tomato, seasoning, goat cheese, basil ribbons.
Bring the crust up and around the filling pleating and pinching as needed. The filling may need to be "hugged" a little to allow more crust to come up the sides. Once all the dough has been pleated it may slouch a bit but it should stay. The cooler the dough the better it will hold its shape.
Brush the outside of the galette with the egg wash. - This step provides the "wow" factor to the finished pie.
Bake for 25 -30 minutes until filling is steamy and bubbly. Then increase the temperature to 425 for 5 - 10 additional minutes to give the pie its deep amber color.