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 C...
