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.