Smoked Salmon Caper Dill Galette

A simple pairing of smoked salmon and dill is quite common, along with the addition of capers – a little smoky, a little zesty, and a little tangy. Some sort of creaminess is often involved. This time it is a combination of flavorful Boursin cheese and rich, mascarpone.

You will be dazzled as this is all baked into a whole wheat homemade galette pie crust!

 

Smoked Salmon Caper Dill Galette

Crust:
8 Tbs. butter, ice cold and cubed
1 large egg
1 ½ cups all-purpose flour
1 cup whole wheat flour
1 Tbs. apple cider vinegar
ice water

Combine the ingredients into the bowl of a food processor and process until beady.
Drizzle in the vinegar and pulse again.
Add a touch of water and pulse until the dough forms into a mound (not too wet).

Transfer the dough mound to parchment paper and roll out into one large, rough, disc.

Move the flattened disc to a parchment-lined pie plate, edges overlapping the lip, of course.

Preheat the oven to 425 degrees.

Filling:
5 oz. Boursin Shallot & Chive Cheese
8 oz. mascarpone
kosher salt and pepper
6 oz. smoked salmon
1 Tbs. capers
2 tsp. dill weed

Process the cheeses in the food processor until smooth and creamy.

Pour into the prepared pie crust.

Top with smoked salmon, capers, and dill week, folding the sides over and in to form a nice, flat galette.

Bake for 25-30 minutes, until the crust is golden brown and beginning to crisp.

Remove from the oven and cook to room temperature before slicing and serving.