Everything Bagel Galette Recipe from Jake Makes It Easy
The Everything Bagel Galette combines the savory flavors of a classic bagel with the elegance of a flaky pastry. Layered with a creamy caper-infused cream cheese base and topped with juicy heirloom tomatoes, this galette is finished with a sprinkle of everything bagel seasoning for an irresistible crunch. Perfect for brunch, lunch, or a unique appetizer, it’s a crowd-pleasing dish with a delightful mix of textures and flavors.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
For the Dough:
- ½ cup ice-cold water
- ¼ cup ice-cold vodka
- 3 cups (405g) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 8 ounces (2 sticks) unsalted butter, cold and cubed
For the Filling and Assembly:
- 1 (8-ounce) package full-fat cream cheese, at room temperature
- 1 tablespoon drained capers, minced
- 2 teaspoons finely grated lemon zest
- 1½ teaspoons kosher salt, divided
- 4 scallions, thinly sliced
- 4 medium heirloom tomatoes, sliced ¼-inch thick
- 1 large egg, beaten
- 1 tablespoon everything bagel seasoning
- Flaky sea salt, for garnish
- Fresh dill fronds, for garnish
Directions
Make the dough: Combine the water and vodka in the same measuring cup. In a large bowl, stir together the flour, sugar, and salt to combine. Add the butter and using your fingers, pinch it into the flour until you have pea-sized chunks. Pour in the water and vodka, then knead with your hands until a shaggy dough forms.
Transfer to a clean work surface. Using a bench scraper, cut the dough in half, then stack the two halfs and press down with your hands to flatten into a disk. Repeat this cut and press process, dusting with flour as needed to prevent sticking, for a total of 8 times. Cover in plastic wrap and refrigerate the dough for 1 hour.
For the filling and assembly: In a medium bowl, stir together the cream cheese, capers, lemon zest, 1 teaspoon of the salt, and the scallions until incorporated.
Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
On a lightly floured surface, roll out the dough into a 16-inch round. 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 tomato slices on top, shingling them to cover the cream cheese. Season the tomatoes with the remaining ½ teaspoon 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 and garnish with dill, then slice and serve.
