Everything Bagel Galette

Serves 6-8

This recipe has a special place in my heart. I came up with it over a year ago and it was the first thing I ever photographed with my new camera—the first real investment I made in this food blog. I had no clue what I was doing, but it got me excited to start sharing recipes.

It was also born out of practicality. I once made a big batch of homemade bagel sandwiches for a group—they were delicious, but also messy and time-consuming. So I turned my go-to bagel shop order (an everything bagel with scallion cream cheese) into something easier and way more shareable.

The crust is ultra-tender and flaky, with everything bagel seasoning mixed right into the dough. It’s layered with a punchy scallion and dill cream cheese schmear, then topped with juicy heirloom tomatoes that roast up sweet and jammy—almost sundried in flavor. Savory, summery, and surprisingly low-effort... especially since you can prep everything ahead.

WHAT YOU’LL NEED

INGREDIENTS

Pie Crust

  • 1 ½ cups all-purpose flour (200 g)

  • 1 tsp Diamond Crystal kosher salt (or ¾ tsp Morton kosher salt)

  • 1 tsp granulated sugar

  • ½ cup (1 stick) cold unsalted butter, cubed (113 g)

  • ¼ cup ice water, plus more as needed

  • ½ tbsp apple cider vinegar

  • 1 ½ tsp everything bagel seasoning, mixed into dough, plus extra for topping

  • 1 egg + 1 tsp water (for egg wash)

Scallion & Herb Cream Cheese

  • 4 oz cream cheese, softened (113 g)

  • 2 tbsp sour cream (30 g)

  • ½ tsp lemon zest (zest of about ½ lemon)

  • ½ tsp lemon juice

  • 1 small garlic clove

  • ¼ cup roughly chopped scallions (about 2 scallions)

  • 1 tbsp fresh dill

  • ¾ tsp Diamond Crystal kosher salt (or ½ tsp Morton kosher salt)

  • ¼ tsp freshly ground black pepper

Topping

  • 2–3 heirloom tomatoes, sliced ¼” thick

  • Optional: handful of cherry or grape tomatoes, sliced thin

  • Fresh dill, for garnish

DIRECTIONS

Make the Pie Crust

  1. In a food processor, pulse together the flour, salt, sugar, and everything bagel seasoning. Add the cold butter and pulse a few times until the butter is broken into small chunks.

  2. Add the vinegar and ice water, pulsing just until the dough comes together and the butter is in pea-sized pieces. Transfer the dough to a work surface and finish forming it by hand, pressing until no dry bits of flour remain. If the dough feels dry, add more ice water 1 teaspoon at a time.

  3. Shape the dough into a flattened disk, wrap tightly in plastic wrap, and chill for at least 1 hour or overnight. (It can be made up to 3 days in advance and stored in the fridge.)

Make the Cream Cheese & Prep Tomatoes

  1. Blend all cream cheese filling ingredients in a food processor until smooth.

  2. Lay the sliced tomatoes on paper towels or a wire rack set over a sheet tray. Generously salt both sides and let sit for 15–20 minutes to draw out excess moisture. Blot dry on both sides with paper towels.

Assemble & Bake

  1. Preheat the oven to 400°F (200°C). Line a sheet tray with parchment paper.

  2. On a lightly floured surface, roll out the chilled dough into an 11–12” round. Transfer to the parchment-lined tray.

  3. Spread the cream cheese mixture over the center of the dough, leaving a 1-inch border. Arrange the tomatoes over the filling, using smaller pieces to fill any gaps. Fold the edges of the crust over the filling, pleating as needed.

  4. Brush the crust with egg wash and sprinkle with more everything bagel seasoning.

  5. Bake for 35–45 minutes, or until the crust is deeply golden. Let cool slightly, then top with fresh dill. Serve warm or at room temperature.

RECIPE NOTES & TIPS

  • Leftovers keep well in the fridge for up to 2 days. Reheat in a 350°F oven to re-crisp the crust.

  • This is a great recipe to make ahead! You can prepare both the pie dough and cream cheese filling up to 3 days in advance and store them in the fridge. Then when you’re ready, it’s just a quick assembly and bake—perfect for mornings or low-effort entertaining.

  • Use a serrated knife to slice your tomatoes. It makes the job much easier and helps prevent crushing those delicate heirlooms.

  • Be sure to blot your tomatoes well after salting. This step draws out excess moisture and helps keep the crust from getting soggy.

  • Don’t be afraid of color on the crust! You want the bottom crust deeply golden and crisp—it’s where so much flavor and texture come from.

  • Pick a variety of heirloom tomatoes in different sizes and colors for the prettiest final result. Small cherry or grape tomatoes are great for filling in gaps.