Everything Bagel Galette

Main Dishes

Author: Lynda

Print Recipe

Prep Time 35

Cook Time 50

Chill Time 1

Total Time 2 25

Ingredients

Dough

3 cups (405g) all-purpose flour, plus more for dusting
1 tsp kosher salt
8 oz (2 sticks) unsalted butter, frozen
½ cup plus 2 tablespoons ice-cold water
2 Tbsp ice-cold vodka

Filling and Assembly

1 8-ounce package full-fat cream cheese, at room temperature
1 Tbsp drained capers, minced
2 tsp lemon zest, finely grated
1½ tsp kosher salt
4 scallions, thinly sliced, plus more sliced scallion greens for garnish
8 oz sliced Nova smoked salmon
4 medium heirloom tomatoes, sliced ¼-inch thick
1 lg egg, beaten
1 Tbsp “Everything Bagel Seasoning” (below)

Bagel Seasoning

¼ cup white sesame seeds, toasted (see tip in notes)
¼ cup poppy seeds
3 Tbsp dried minced garlic
3 Tbsp dried minced onion
3 Tbsp flaky sea salt
1 Tbsp freshly ground black pepper

Garnish

flaky sea salt
fresh dill fronds

Instructions

For the dough: In a large bowl, whisk together the flour and kosher salt. Using a box grater, coarsely grate the frozen butter, then add it to the flour mixture and toss to coat. Add the water and vodka and hand-knead the mixture until a shaggy dough forms. Cover the dough with plastic wrap and refrigerate for 1 hour.
For the filling and assembly: For the filling and assembly: In a medium bowl, stir together the cream cheese, capers, lemon zest, 1 teaspoon of the kosher salt and the scallions until incorporated.
For the Everything Bagel Seasoning: In a small airtight container, mix together the sesame seeds, poppy seeds, garlic, onion, salt and pepper to combine. Store at room temperature for up to a month. Makes about 1 cup.
Preheat oven to 400° F. Preheat pizza stone or baking steel while preheating oven for a super-crisp and golden-brown crust. Line a half sheet pan with parchment paper.
On a lightly floured surface, roll out the dough into an 18-inch round, ⅙-inch thick. Transfer the dough to the prepared sheet pan. Spread the cream cheese mixture over the dough in an even layer, leaving a 2-inch border. Layer the smoked salmon over the cream cheese, followed by the tomato slices, shingling them to cover the cream cheese. Season the tomatoes with the remaining ½ teaspoon kosher salt.
Fold the exposed border of the dough over the tomatoes with a series of pleats, then brush the outside of the dough liberally with the beaten egg and sprinkle with the everything bagel seasoning.
Bake for 50 to 60 minutes, until the crust is golden brown. Let cool for about 15 minutes, until just warm.
Top the galette with a pinch of flaky sea salt, sliced scallions and dill. Slice and serve.

Notes

To toast nuts: Put them in a skillet and toast over medium heat, stirring continuously, until fragrant and lightly golden, 3 to 5 minutes.

Recipe: https://www.jewishboston.com/read/everything-bagel-galette/

Excerpted from "Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch" by Jake Cohen

Photo: Matt Taylor-Gross