Smoked salmon galette

Instructions

• Position oven rack on lowest shelf. Preheat oven to 475F (240C). Line a baking sheet with parchment paper or foil. Form pastry into a ball, then place on a lightly floured counter. Dust rolling pin with flour. Roll pastry into a thin circle, about 14 inches (35 cm) across. Edge doesn¿t have to be even. Lift pastry onto baking sheet. Don¿t worry if some pastry overhangs edge.

• Place cream cheese in a medium-size bowl. Finely grate 2 tsp (10 mL) peel from lemon and stir into cream cheese. Add generous pinch each of salt and pepper. Stir until evenly mixed. Spread mixture in centre of pastry, forming a 10-inch (25-cm) circle. Fold pastry over, just to cover edge of cheese. Centre of pie should not be covered with pastry and edge will be uneven. Lightly brush pastry with water, then sprinkle with pinches of pepper.

• Reduce oven temperature to 375F (190C). Bake on bottom rack of oven until pastry is golden and puffy, 25 to 35 minutes. Let stand 10 minutes. Meanwhile, thinly slice onion. Pastry will deflate a little. Then arrange salmon overtop, covering cheese completely and tucking some underneath pastry edge. Sprinkle with onion. Great warm or at room temperature, sliced into wedges and sprinkled with capers and fresh dill.