Heirloom Tomato and Zucchini Galette with Fontina Cheese

Name: Heirloom Tomato and Zucchini Galette with Fontina Cheese
Ingredients: 2 1/2 cups whole-wheat flour; 1/2 cup almond flour; 1/2 teaspoon salt; 8 ounces (2 sticks) butter, diced, at room temperature; 1/4 cup ice water, plus more as needed; 1 pound tomatoes, cut into 1/4-inch slices; 2 small zucchini (about 3/4 pound), cut into 1/4-inch slices; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 12 ounces fontina cheese, shredded; 1/2 cup loosely packed basil leaves, cut into thin strips; 1 egg; 1 tablespoon water