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To prepare dough: Pulse flour, cornmeal and salt in a food processor. Add butter and process until it’s in very small pieces. Slowly add ice water and process until the dough just starts to clump together. (Alternatively, whisk flour, cornmeal and salt in a mixing bowl and cut in butter with a pastry blender. Stir in water.) Pat the dough into a 4-inch disk, wrap in plastic and refrigerate for at least 30 minutes and up to 3 days.
To prepare filling: Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions are lightly browned, 8 to 10 minutes. Reduce heat to medium-low, add 2 tablespoons water and cook, stirring frequently, until the onions are caramel-colored, 20 to 25 minutes more.
Meanwhile, cut leaves off the chard stems and chop the leaves (save stems for another use or discard).
Increase heat to medium, add vinegar to the onions and cook, stirring, for 30 seconds. Add garlic and cook, stirring, for 1 minute. Add the chard leaves and cook, stirring occasionally, until tender, 3 to 5 minutes. Transfer to a large bowl. Let stand until cooled to room temperature, about 20 minutes.
Preheat oven to 375°F.
Unwrap the dough and let stand at room temperature for about 10 minutes.
Drain any accumulated liquid from the chard mixture, then stir in 1 egg, ricotta, sun-dried tomatoes, 2 teaspoons each thyme and oregano, pepper and the remaining 1/4 teaspoon salt until well combined.
Lightly dust a sheet of parchment paper and the dough with flour. Roll the dough out on the parchment into about a 14-inch circle. (It’s OK if it’s not perfectly round.) Transfer the dough on the parchment to a large baking sheet. Spread the chard-ricotta mixture in the center of the dough, leaving a 2-inch border around the edges. Sprinkle with goat cheese and the remaining 1 teaspoon each thyme and oregano. Fold the edges of the dough up and over the outer edges of the filling, pleating where necessary. Lightly beat the remaining egg and brush the crust with some of it.
Bake the galette until the filling is hot and the crust is golden, 35 to 40 minutes.