06/02/2026
Summer Tomato Galette with Everything Bagel Crust
A little spin on my viral tomato galette. You won’t be able to stop making this all summer long.
Ingredients
* 1 sheet pastry dough (homemade or store-bought)
* 4–5 ripe tomatoes, sliced
* ½–¾ cup vegan spreadable garlic, scallion, or Boursin-style cheese
* Salt, to taste
* Crushed black pepper, to taste
* Oat milk, for brushing
* ¼ cup everything bagel seasoning
* 3–4 green onions, thinly sliced
* ⅓ cup crumbled feta cheese
Instructions
1. Preheat your oven according to the instructions for your pastry dough. (Typically 400 F)
2. Slice the tomatoes and arrange them in a single layer on paper towels or a clean kitchen towel. Sprinkle lightly with salt and let them drain for 10–15 minutes. Pat dry before assembling the galette.
3. Roll out the pastry dough onto a parchment-lined baking sheet.
4. Spread the vegan garlic, scallion, or Boursin-style cheese evenly over the dough, leaving a 1–4 inch border around the edges.
5. Arrange the tomato slices over the cheese, slightly overlapping each slice to create an even layer.
6. Season the tomatoes with crushed black pepper and additional salt, if desired.
7. Using a fork, prick the exposed border of the pastry dough several times. Brush the edges with oat milk and sprinkle evenly with the everything bagel seasoning.
8. Bake for 20–30 minutes, depending on your oven and whether you’re using homemade or store-bought pastry dough, until the crust is golden brown and the tomatoes have softened and cooked down.
9. Remove from the oven and allow the galette to cool slightly.
10. Top with the sliced green onions and evenly sprinkle the crumbled feta over the entire galette.
11. Slice and serve warm or at room temperature.
Notes
* Salting and draining the tomatoes helps remove excess moisture and keeps the crust crisp.
* Baking times may vary depending on the thickness and type of pastry dough used.
* This galette is delicious for brunch, lunch, or as a summer appetizer.
Bon appétit!
Tomato Galette | Kitchen Inspiration
