Lox Cream Cheese Galette

Lox Cream Cheese Galette

Yield: 6-8 servings

Time: about 50 minutes

INGREDIENTS

Thai Tea Chia Pudding

• 1 pie crust

• 8 ounces cream cheese, room temp

• 1 tablespoon za’atar seasoning (optional)

• 1/2 teaspoon kosher salt

• 1 large egg + 1 tablespoon water

• 2-3 tablespoons Everything But The Bagel Seasoning

• 6-8 ounces smoked salmon

• sumac red onions, to garnish

• sliced cucumbers, to garnish

• capers, to garnish

Sumac Red Onions

• 1 red onion, thinly sliced

• juice of 1 lemon

• 1/2 tablespoon sumac

• 1/2 teaspoon kosher salt

DIRECTIONS

1. Preheat oven to 375F. On a sheet tray, roll out the chilled pie dough to about 12” diameter. Take a 9” cake pan and gently press it into the center of the dough to leave an indent of where to put the filling.

2. In a bowl, combine the cream cheese, za’atar, and 1/2 teaspoon salt. Spoon the filling in the center of the dough and spread it into an even layer. Fold the remaining dough over the cream cheese, every 3-4 inches, to enclose it. Whisk the egg and water until combined. Brush over the edges and garnish with “Everything But The Bagel” seasoning. Bake for

3. Bake for 25-35 minutes in the center rack of the oven, or until the crust is golden brown. Remove and let cool until cream cheese is set.

4. While the galette cools, mix together the thinly sliced red onions, lemon juice, sumac, and salt. Let sit to marinate.

5. Prior to serving, garnish with smoked salmon, sumac red onions, sliced cucumbers, capers, and extra black pepper.