To make the crust, in a large bowl, combine the flour, salt, black pepper, and thyme. Add the butter and cut into the flour with your fingers, a pastry blender or potato masher until coarse crumbs form the size of peas. Stir in the water, a tablespoon at a time, until the dough comes together. It'll be somewhat scraggy, but that's okay. Bring together and wrap with plastic, shaping it into a disc. Chill for at least 30 minutes or overnight.

To make the pesto, combine the sun dried tomatoes, basil, garlic, parmesan, pine nuts, lemon zest, lemon juice, salt and black pepper. Pulse until chopped through. While the machine is running stream in the reserved sun dried tomato oil and then add as much of the olive oil as needed to create a somewhat smooth/slightly chunky sauce. Give it a taste and adjust seasonings accordingly, adding more salt and pepper as needed.

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

To assemble the galette, roll out the chilled pie crust to a large circle, about 1/2-inch thick. Trim the very edge to create a smooth and even round and transfer to prepared baking sheet. Spread the top with the pesto and layer on the tomato slices, mozzarella slices, and corn. Bring the edges of the crust towards the center, folding every so often to create a crust. Brush the edges with egg wash and sprinkle with black pepper and parmesan cheese. Bake until golden brown and crusty around the edges, about 30 to 35 minutes.

Remove from the oven and sprinkle with fresh basil. Cut and serve hot or at room temperature. Enjoy!