Everything bagel galette with cream cheese and smoked trout
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
Perfect for a laid-back brunch with friends, this bagel-inspired galette is made for sharing. You can mix and match the fillings to suit everyone’s tastes.
By Elly Curshen
Ingredients
For the pastry
- 90g/3¼oz plain flour, plus extra for dusting
- 55g/2oz salted butter, chilled and cut into cubes
- 45g/1½oz Greek-style yoghurt
- 1 free-range egg yolk, beaten, for brushing
For the filling
- 100g/3½oz garlic and herb cream cheese
- 100g/3½oz smoked trout or salmon, cut into bite-sized strips
- ½ red onion, very finely sliced into rings
- 1 gherkin or a few cornichons, finely sliced
- few fresh dill sprigs, leaves picked
- 1 tbsp finely chopped fresh chives
- 1 tsp non pareilles capers
- freshly ground black pepper
For the seed mix
- ¼ tsp garlic granules
- ¼ tsp onion granules
- ½ tsp sesame seeds
- ½ tsp poppy seeds
- ½ tsp sea salt flakes
Method
To make the pastry, pulse the flour and butter in a food processor a few times until the mixture resembles breadcrumbs. Add the yoghurt, pulse again, and then add ½ teaspoon of cold water at a time until a dough forms.
Transfer the dough to a lightly floured surface and shape into a ball. Wrap the dough in cling film and chill in the fridge for at least 1 hour.
Preheat the oven to 200C/180C Fan/Gas 6.
Roll the dough out on a lightly floured surface to a 23cm/9in round that is approximately the thickness of a £1 coin. Transfer to a large baking tray lined with baking paper.
To add the filling, spread the cream cheese in the centre of the dough, leaving a 6cm/2½in border around the edges.
Fold in the pastry boarder all around the circle, so it sits over the edges of the filling. Press down gently so that it holds. Brush the pastry crust edges all over with the egg yolk.
To make the everything bagel seed mix, combine all of the ingredients in a bowl. Sprinkle this evenly over the pastry crust edges.
Bake for 30–35 minutes until the crust is golden and the pastry is cooked through. Leave to cool for 10 minutes.
Arrange the strips of trout in coils on top of the galette, then add the onion rings, gherkin, dill, chives and capers. Season with the black pepper and serve.
