Heirloom tomato season may be one of the most magical times of the year. It’s the only time that tomatoes actually taste as they should, and I ignore my acid reflux to slice and dice them to serve on anything and everything in celebration. I decided to Frankenstein the classic bagel and lox with my obsession for heirloom tomato galettes into the mash-up nobody asked for but everybody needs.
3 cups (405g) all-purpose flour, plus more for dusting
1 teaspoon kosher salt
8 ounces (2 sticks) unsalted butter, frozen
½ cup plus 2 tablespoons ice-cold water
2 tablespoons ice-cold vodka
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
4 scallions, thinly sliced, plus more sliced scallion greens for garnish
8 ounces sliced Nova smoked salmon
4 medium heirloom tomatoes, such as Cherokee Purple and Pink Brandywine, sliced ¼-inch thick
1 large egg, beaten
1 tablespoon Everything Seasoning (recipe below)
Flaky sea salt, for garnish
Fresh dill fronds, for garnish
(Makes about 1 Cup)
¼ cup white sesame seeds, toasted, if you wish, for more flavor
¼ cup poppy seeds
3 tablespoons dried minced garlic
3 tablespoons dried minced onion
3 tablespoons flaky sea salt
1 tablespoon freshly ground black pepper
To make 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.
To make the 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.
Preheat the oven to 400°F. 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 everything 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.
Get stoned. Pizza stoned, that is. If you have a pizza stone or baking steel, bake your galette on it to help ensure a super- crisp and golden bottom crust.
To make the Everything Seasoning:
This seasoning truly is everything. I veer from tradition and throw in some coarsely ground black pepper for just a little kick. Don’t hesitate to violently sprinkle this on avocado toast, soft-boiled eggs, roasted salmon, or even seared steak.
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 1 month.