Frank and I spent the past week going over every perfect detail of last weekend and dreaming up ideas for our wedding! Spring or winter? Fall with crunchy leaves and pretty colors? Idaho or Georgia or neither or BOTH?! An intimate gathering or inviting everyone we can? We are so excited and are waiting a few months to enjoy this time we have to be engaged and be able to celebrate! No rush on dates or venues or flowers, just time together. My favorite thing.
And while we were dreaming up details, all I could do all week was eat pastries and cookies. It was like a switch turned on in my brain that was like, ok it’s Fall now and super cozy and let’s just only crave carbs. Perfect.
I managed to get a leafy green in there somewhere. I think I put some arugula in my butternut squash soup last night. One nutrition win for the week definitely.
But here is a recipe that mixes the best carbs and savory flavors that always remind me of Christmas morning when we would eat a combination of bagels and lox and egg + sausage breakfast casserole.
When I was 8 or so, I loved (and still love) Christmas so much that I wanted it to be perfect and last all day, so I would make Christmas itineraries that outlined the day hour per hour.
Example: 6am: wake up and put on Christmas pajamas, 6:15am: put the kettle on the stove for hot cocoa, 6:30am open stockings.
You can’t make this stuff up.
I was like the Christmas rule maker, opening 1 present every 10 minutes for maximum Christmas cheer, only to pause for breakfast and savoring every last bite of our bagels and lox in front of our hotter-than-hell farmhouse fireplace, grinning from ear-to-ear as we read Santa’s letter that he left on the counter.
So as a nod to Christmas mornings + warm pastries, I made the tiniest, miniest galettes filled with dill cream cheese + topped with lox, red onions, and capers.
bagel + lox mini galettes with dill cream cheese
preheat oven to 400ºf
separate the pie dough into 8 rounds. roll out each round ball into a circle that's 6 inches or so in diameter.
mix together cream cheese, dill, 1/2 tbsp garlic olive oil and mix until smooth.
spread the filling in the center of the dough and add a few slivers of sliced red onion. fold over the edges and pleat. repeat for remaining dough.
brush the outside edges with remaining garlic olive oil and sprinkle with salt.
bake galettes for 20 minutes until edges are golden brown.
once slightly cooled, top with smoked salmon and capers. enjoy!
15 oz pie dough (homemade or store-bought)
8 oz cream cheese
1/2 tbsp dill
1 tbsp garlic infused olive oil
1 red onion, sliced thinly
4 oz smoked salmon