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Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust
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5 from 1 vote

Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust

With a quick and easy everything bagel seasoned crust & tomato pimento cheese filling, this Pimento Cheese, Tomato & Cheddar Galette with Everything Bagel Crust makes a great appetizer or addition to Sunday brunch! Serve it with a salad, or add it to a buffet table for a savory pastry sure to impress!
Prep Time20 minutes
Cook Time55 minutes
Dough rest1 hour
Total Time1 hour 15 minutes
Servings: 8

Equipment

  • Food Processor

Ingredients

  • 1 cup homemade horseradish pimento cheese spread*
  • 1 cup halved heriloom cherry tomatoes*
  • ¼ cup shredded cheddar cheese*
  • 1 egg, beaten
  • 1 teaspoon everything bagel seasoning

Everything Bagel Galette Dough: 

  • 1 ½ cup unbleached all-purpose flour
  • 1 tablespoon everything bagel seasoning 
  • ½ teaspoon salt
  • 8 tablespoon (1 stick) cold unsalted butter, cut into small cubes*
  • 5-8 tablespoon ice water

Instructions

  • Make the galette dough. Add the flour, everything bagel seasoning, salt and butter to a food processor and pulse (do not run, pulse quickly and in short bursts) until fine crumbs form.
    2. Slowly add in ice water, 1 tablespoon at a time, and pulse each time until the dough just comes together. Should be somewhat moist, but not wet.
    3. Remove the dough from the processor, shape into a round flat disc and refrigerate at least one hour or up to overnight.
    4. When ready to bake, preheat the oven t0 375 degrees.
    5. Lay the dough on a sheet of parchment paper, and cover with another sheet of parchment, or plastic wrap. Roll out the dough between 2 sheets of parchment to ⅛” thickness, turning clockwise as you roll it out to retain the round shape.
    6. Remove the plastic wrap or top later of parchment, and transfer the dough (on the parchment) to a large baking sheet.
    7. Spread the pimento cheese over the center of the dough, leaving about a 2 inch edge,
    8. Layer the tomatoes on top of the pimento cheese, cut side up- pressing lightly into the cheese spread to keep them secure.
    9. Carefully pull the crust up and over to form an edge, working clockwise and overlapping to seal.
    10. Brush the outer edges of the dough that you have folder up with beaten egg, and sprinkle 1 teaspoon of everything bagel seasoning liberally over the egg washed edge.
    11. Top the tomatoes and pimento cheese with grated cheddar and bake for 50-55 mins at 375 degrees until crust is golden brown and cheese is well browned.
    12. Check on the galette periodically. If crust becomes too dark, tent with foil.
    13. Allow to cool 15-20 minutes prior to serving. Serve warm, room temp or cold.