Description
Your favourite bagel turned into a decadent tart for brunch!
Ingredients
Scale
- One package of puff pastry, thawed
- 1 egg, beaten
- 2 tbsp of everything but the bagel seasoning blend
- One package of smoked salmon (about 85-100g)
- One 250g container of cream cheese, at room temperature
- Thinly sliced cucumber (about 1/4 of an English cucumber)
- 1/4 of a red onion, thinly sliced
- 2 tbsp capers, drained
- Fresh dill
Instructions
Preheat your oven to 425 degrees and line a baking tray with parchment paper. Roll out the thawed puff pastry so it is flat and in a rectangular shape.
Carefully transfer the puff pastry onto the baking tray. With a small paring knife, outline the perimeter of the puff pastry (about 1/2 of an inch), being sure not to cut all the way through. With a fork, poke holes in the middle of the puff pastry to prevent it from puffing up in the oven.
Brush the entire pastry with the beaten egg. Sprinkle the bagel seasoning on the 1/2-inch perimeter. Bake in the oven for about 20 minutes, or until the pastry is golden brown.