Everything Bagel Galette
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