Add 1 cup flour, cornmeal, 2 tablespoons sugar and salt to a large food processor. Pulse to blend.
Add the butter and pulse until the dough forms small crumbs about the size of peas.
Add the water/vinegar mixture and pulse until it forms larger crumbs, being careful to not overmix. The dough should not come together as a ball.
On a lightly floured surface, shape the dough into a disk. Wrap in plastic wrap and refrigerate for one hour.
Thirty minutes before removing the dough, preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
In the meantime, cut the stem off of the figs and slice figs into 1/4-inch pieces.
Peel and core the apples, cut into ¼-inch slices and place in a medium mixing bowl with the lemon juice. Coat the fruit completely with the lemon juice.
In a small bowl, whisk together ¼ cup sugar and the flour. Add the sugar mixture to the apples and toss to coat.
When one hour is up, remove the dough from the refrigerator and allow it to sit on a lightly floured surface for 10 minutes. Roll the dough into a 12-inch round, which doesn’t have to be perfectly round! Carefully transfer the dough to the baking sheet.
Spread the fig jam on the dough, leaving a 2-inch border (you will be folding this part of the crust up). Sprinkle the goat cheese on top of the jam. Sprinkle the thyme on top of the cheese. Arrange the apple mixture any way you like on top of the jam, and top the apples with the sliced figs.
Pleat the dough every two inches until all sides are folded and the galette has formed.
In a small bowl, whisk the egg and water. Using a pastry brush, dab the top of the crust with the egg mixture. (Don’t use all of the mixture or the dough will get soggy.) Sprinkle the crust with 1 tablespoon of sugar.
Bake for 35 to 40 minutes or until the crust is golden brown and the fruit mixture is bubbling. Remove from oven and allow to cool for at least 30 minutes before serving.