1 Tbsp apple cider vinegar or distilled white vinegar
1 cup (227g) water
2 ½ cups (300g) all-purpose flour
2 tsp granulated sugar
1 tsp kosher salt
1 cup (226g) unsalted butter, cold & cubed
8 ounces (227g) full fat cream cheese, room temperature
½ cup (40–50g) green onions, thinly sliced
4–6 slicer tomatoes
1 egg, lightly beaten
splash of heavy cream or whole milk
3 Tbsp Bourke Street Bakery Everything Bagel Topping
green onions, thinly sliced
Start by preparing the pie dough. Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
In a large bowl, whisk together flour, sugar, and salt.
Add cold, cubed butter, tossing around gently to coat. Using a pastry blender or fork, cut in butter until the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
Add ice cold water one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl. NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky.
Divide dough in half (~ 315g each half). Wrap each half in cling film, then press into a patty shape. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
Next, make the schmear by mixing softened cream cheese and sliced green onions. Store in sealed container in the fridge overnight. (This allows the onion flavour to really spread throughout the cream cheese.)
Now go enjoy the rest of your day, and we’ll see you back here again tomorrow.
Hi again! Let’s start rolling! Cut tomatoes into slices that are ⅛" to ¼" thick. Lay slices on paper towels and sprinkle with sea salt.
Line two baking sheets with parchment paper; set aside. Also, take schmear out of fridge so it can warm up a smidge.
Retrieve one dough patty from fridge and divide into 4 pieces (~ 80g each). Flour your work surface and rolling pin, place one dough piece on your well-floured surface, and sprinkle top with a little bit of flour.
Begin rolling out the dough into a 7–8" circle, making sure to pick up and rotate the dough every few rolls.
Gently spread 1 tablespoon of schmear onto dough circle, leaving a bare 1" border. Place 3–4 tomato slices on top of cream cheese mixture. NOTE: If your tomatoes seem extra extra juicy, lightly dab with a paper towel.
Form galette by folding a section of the bare dough border up towards the centre, adding pleats as you fold up each new section. 
Very carefully transfer the galette to the prepared baking sheet. We found that using a large spatula (a turner) worked quite well for this.
Repeat steps to make the three remaining galettes.
Retrieve second dough patty from fridge and make the four other galettes. Place baking sheets in fridge for 30 minutes.
While galettes are chilling, heat oven to 400°F. Also, make egg wash by whisking together one egg and a splash of cream or milk.
Pull baking sheets from fridge. Brush crusts with egg wash, then sprinkle with everything bagel topping. NOTE: If you’re going to bake the galettes one sheet at a time, only pull out one baking sheet at this step. Bake, then continue on with the other sheet of galettes.
Bake for 20–25 minutes or until golden brown.
Allow to cool for 10 minutes, then top with additional sliced green onions before serving.
It’s best to make the pie dough and schmear the day before you plan to bake your galettes.
If you’ve never folded up a galette before, this video from Preppy Kitchen will guide the way.