Galette with Tomato & Green Onion

Galatte filled with vegan creamed cheese topped with heirloom tomatoes, green onion and everything bagel seasoning

What is a Galette?

A galette is a simple, rustic pastry that looks a little bit like a tart. In fact, just like tarts, galettes can be made savory or sweet. This recipe is the savory kind, since we filled it with green onions and vegan cream cheese, then topped it with tomatoes. For a little extra “zing”, we sprinkled the gluten-free pastry crust with some “everything bagel” seasoning.

Green onions and heirloom tomatoes placed on a marble countertop with a cutting board and a knife.

What does “Galette” mean?

Galettes originate from France, where the word galet means “pebble”. Not very romantic, is it? However, it does describe the round shape of a galette quite well! The beauty of this pastry is its simplicity. It’s similar to a tart, yet completely freeform – meaning you don’t need a tart pan! You just put everything together on a flat surface, then fold up the sides to keep everything inside. Sounds easy right?

How to make Galette Pastry

A galette works best when the pastry is nice and flaky. And do you know what that means? ORIGAMI! OK, maybe not quite – but you’ll need to do some folding. Don’t worry – this isn’t puff pastry, you’re not committing to hundreds of layers. You just need to roll it out, fold it in half, and repeat six times (take a look at the pic). Some vegan “butter” helps the flaky layers to form, giving your gluten-free dough that authentic pastry texture.

Gluten-free pastry that has been rolled flat and then folded into four layers.

Time to Fill and Fold It!

Did we mention the lush layer of vegan cream cheese in this galette? Or that our recipe blends the cream cheese with green onions? This results in a smooth, creamy, but also sharp and tangy layer.

A top view of vegan cream cheese and green onions in a food processor.

We spread this all over the pastry, making sure to leave space at the edge, which we’ll fold over the filling.

Vegan cream cheese and green onion mixture spread onto gluten-free pastry.

Now, our heirloom tomatoes go right on top (regular tomatoes are fine for this recipe, but we think heirlooms look great). These add some bright acidity to each mouthful of pastry and cream cheese. Finally, sprinkle some “everything bagel” seasoning around the rim of your galette and you’re ready to bake! See the picture at the beginning of the post for an example of how the fillings are added, and how to fold the galette.

Can your Galette be made Ahead of Time?

Absolutely! In fact, you can make it 2-3 days ahead and store it in the fridge. Before you serve the galette, just reheat it at 350 – 375°F (180 – 190°C) for about 10 minutes. You can also store the dough in the freezer for up to 3 months (defrost in the fridge overnight before using it). However, this recipe is so delicious we’re not sure it’ll survive that long!

We bet you can’t wait to get this into the oven, so don’t let us hold you up!

Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the blog even better!

And if you’re looking for something else in the “savory tart” family – take a look at our gluten-free Asparagus Quiche.

Galette with red and yellow heirloom tomatoes and green onions, with a slice cut out of it.
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Galette with red and yellow heirloom tomatoes and green onions, with a slice cut out of it.

Galette with Tomato & Green Onion

  • Author: Rachel Steenland
  • Total Time: 50 to 55 minutes
  • Yield: 8 slices 1x


A savory galette recipe with vegan cream cheese, green onions, juicy tomatoes and some tasty “everything bagel” seasoning (plus gluten-free pastry).





Filling & Garnish

  • 2 medium heirloom tomatoes, sliced
  • 8 ounces / 227 grams vegan creamed cheese
  • 4 green onions, sliced + extra for garnish
  • Salt and pepper, to taste
  • 1/21 tablespoon almond milk (or plant milk of choice)
  • 2 tablespoons everything bagel seasoning


  1. Prepare ice water by adding a handful of ice cubes into a bowl and filling with water. Set aside to chill.
  2. Place all dry pastry ingredients to a food processor, pulse to mix.
  3. Add apple cider vinegar and 1 tablespoon of ice water, pulse to mix. Then add vegan butter and process until the mixture is well combined and the pastry resembles breadcrumbs. If needed, add another 1 to 2 tablespoons of ice water.
  4. Turn pastry out onto a flour-dusted surface. Roll out the pastry, fold in half and roll out again. Repeat rolling and folding 6 times (this step helps with the flakiness of the pastry – see photo above).
  5. Roll pastry into a 12 inch / 30cm circle. Carefully transfer to a baking tray that has been lined with parchment paper. Place in the freezer for 10 minutes for the pastry to firm up.
  6. Preheat your oven to 400F / 204C and start preparing the filling.
  7. Add vegan creamed cheese, green onions, salt and pepper to a food processor. Process until mixed.
  8. Spread the creamed cheese mixture over the pastry, leaving a bare 1 inch/2.5cm edge (see photo above). Top with heirloom tomato slices.
  9. Carefully fold bare edge of pastry over to form a crust. Brush with almond milk and sprinkle with everything bagel seasoning.
  10. Bake for 30 to 35 minutes, until the galette crust is golden brown and the creamed cheese filling is bubbling. Remove from oven and allow to cool for 5 minutes before cutting. Cut into eight slices and enjoy warm. 


Store any leftover Galette in an airtight container and consume within 3 days. Reheat in the microwave for 20-30 seconds or enjoy cold.


  • Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.
  • Prep Time: 20 minutes
  • Cook Time: 30 to 35 minutes


  • Serving Size: 1 slice
  • Calories: 251
  • Sugar: 0.9 g
  • Sodium: 651.8 mg
  • Fat: 17.2 g
  • Carbohydrates: 22 g
  • Fiber: 1.6 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg

Keywords: galette, vegan cream cheese, gluten free pastry, vegan recipes

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Rachel Steenland

Rachel Steenland

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