I’m not saying I love puff pastry so much that it could ever truly replace the goodness of a bagel, but I am saying that I love me some smoked salmon and cream cheese with all the fixins so much that I needed to try it in pie form. My fellow bagel-loving assistant, Katie, had the brilliant idea to cut a hole in the center of the crust so this delicious breakfast or brunch pie (or breakfast-for-dinner pie) would look like a bagel, too. But this concept is fairly adaptable, and you can prepare the dough in a variety of shapes and sizes. Looking to serve a crowd? Try a bigger slab version, rolling the dough out to a large rectangle instead and adding 12 to 15 minutes to the total bake time. Adapted from The Book on Pie. —Erin Jeanne McDowell
- Prep time 30 minutes
- Cook time 25 minutes
- makes 1 (12-inch/30-centimeter) tart
All-purpose flour, for rolling
recipe Rough Puff Pastry (see Author Notes))
Egg wash (1 large egg plus 1 tablespoon water), for brushing
(30 grams) everything bagel topping
(283 grams) cream cheese, room temperature
(52 grams) drained capers, coarsely chopped
Finely grated zest of 1 lemon
Freshly ground black pepper
medium tomatoes (about 365 grams), cores removed, thinly sliced
(340 grams) thinly sliced smoked salmon
(45 grams) finely chopped red onion
(26 grams) thinly sliced scallions
Small dill springs, for serving
- On a lightly floured surface, roll out the puff pastry to a circle about ¼ inch/3 millimeters thick. You’ll want it to be a bit larger than 12 inches/30 centimeters in diameter, so you can trim it to that size once you transfer it to the baking sheet.
- Using a rolling pin, transfer the dough to a parchment-lined baking sheet. Using a 12-inch/30-centimeter guide (a cake pan, a plate, a round of parchment paper), cut the dough into a 12-inch/30-centimeter round. Using a 4-inch/10-centimeter guide (or cookie cutter), cut a round of dough from the center and discard.
- Brush the dough with the egg wash, then dock all over with a fork. Sprinkle the everything bagel topping evenly over the dough. Transfer to the refrigerator to chill while you heat the oven to 425°F/220°C, preferably with a baking steel/stone on the bottom rack.
- Bake the crust (on the steel/stone, if using) for 25 to 30 minutes, until evenly golden brown. Let cool completely.
- Meanwhile, in a large bowl, using an electric mixer on medium-high speed, whip the cream cheese, capers, lemon zest, and pepper until light, fluffy, and well combined. Refrigerate until ready to use.
- Transfer the cream cheese mixture to a disposable pastry bag (or a large zip-top bag) with a ½-inch/1-centimeter opening cut from one end. Pipe the mixture in a back and forth motion around the crust, covering most of the crust.
- Arrange the tomato slices on top of the cream cheese in an even layer (again, mostly covering the cream cheese). Arrange the salmon on top of the tomatoes—try to make it appear a bit ruffle-y and don’t lay it flat.
- Garnish with the onions, scallion, and dill. Serve immediately.