Adapted Molly Yeh Everything Bagel Galettelettes
1 1/2 pounds tomatoes, sliced
14–15 ounce package pie dough
Everything bagel seasoning
8 oz goat cheese
3 chopped green onions
1 egg yolk (reserve the egg white for egg wash)
1 tablespoon flour
pepper & salt to taste
8 slices cooked and crumbled applewood smoked bacon
*Basil Mayo Sauce (see recipe below)
Basil Mayo Sauce
1/2 cup Miracle Whip
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon milk
2 tablespoons fresh chopped basil
Combine the first 4 ingredients and whisk until smooth. Stir in basil.
Preheat the oven to 400ºf.
Slice the tomatoes. Place sliced tomatoes on a paper towel and sprinkle with salt to let some moisture drain out of them.
Cook and crumble bacon; set aside.
Divide the pie dough into 8 balls. Roll out each ball into a circle that’s 6 to 7 inches in diameter.
Mix together goat cheese, green onions, egg yolk, flour, and pepper until mixture is smooth and combined.
Mix the reserved egg white and the one egg with a small amount of water to create an egg wash.
Brush the edge of the dough circles with egg wash.
Dividing the filling equally spread circles with the mixture (do not spread to the edges leave room to fold the dough over) and top with tomatoes and sprinkle with crumbled bacon.
Fold over the sides pleating the dough as you go.
Brush the outside edges with the egg wash and sprinkle with the everything bagel topping.
Bake galettes for 20 to 30 minutes, or until edges are golden brown.
To serve top galettes with shredded lettuce and drizzle with Basil Mayo.