Preheat the oven to 425 degrees F.
Add the flour, basil, oregano and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
Place your chopped vegetables on a baking sheet. Drizzle with olive oil and sprinkle all over with salt and pepper. Roast, tossing once or twice during cook time, for 20 to 25 minutes. Let cool slightly while you roll out the dough.
Remove the crust from the fridge. Roll the pie crust into a rustic shape – no shape necessary really (a circle, square or oval is fine) – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
Fill the center of the dough with the roasted vegetables. Crumble in the goat cheese and toss it into the mix. Fold the edges of the galette into the center. Brush the crust with the egg wash.
Bake for 40 to 45 minutes, until the crust is golden. Let it cool slightly. Slice and serve, drizzling with balsamic glaze if you wish! This reheats very well too - I throw it in the oven for a few minutes for best results, but you can also microwave it.