Sunday’s Lox and Schmear Tart | The Jewish Week | Food & Wine

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Sunday’s Lox and Schmear Tart

Sunday’s Lox and Schmear Tart

Lox and Schmear Tart (Cathy Barrow)

Serves 8

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Have some fun at your next brunch: Forego the bagels and make a bagel tart instead. I like to shape this like an actual bagel, round with a hole in the center, with small bagel-shaped cutouts skirting the edge. It’s fun and silly and delicious all at once, and it demands a Bloody Mary and half-sour pickle as an accompaniment.

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Lox and Schmear Tart:

1 recipe Everything Spice Pie Dough (below), formed into a disk

Egg wash (1 egg beaten with 1 tablespoon cool water and ¼ teaspoon kosher salt)

¼ cup (35 g) finely chopped red onion

¼ cup (60 ml) cool water

4 tablespoons (2 ounces, 56 g) cream cheese

¼ cup (25 g) sliced scallions, white and green parts (about 2)

3 tablespoons snipped fresh chives, plus extra for garnish

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon freshly squeezed lemon juice

¼ teaspoon kosher salt

1 baseball-sized (225g, 8 oz), perfectly ripe tomato, thinly sliced or chopped and drained

4 ounces (113 g) Nova lox or smoked salmon, slivered

1 tablespoon capers, rinsed

1 lemon, sliced into 8 wedges

Everything Spice Pie Dough (makes 1 recipe pie dough):

1⅓ cups (160 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

1 tablespoon Everything Spice Mix (recipe follows)

1/8 teaspoon kosher salt

¼ cup (60 ml) ice water

Everything Spice Mix (makes about 1/4 cup):

2 tablespoons poppy seeds

2 tablespoon toasted sesame seeds

1 tablespoon dried minced onion

2 teaspoons dried minced garlic

2 teaspoons Maldon salt or coarse fleur de sel


Everything Spice Dough:

Place the work bowl of the food processor on the scale, set the scale to zero, and weigh the flour into the bowl. Weigh in the butter and add the spice mix and salt. Move the bowl to the food processor base, insert the metal blade, cover, and use the Pulse function to cut the flour and butter into flour-covered pea-sized pieces, about 15 quick pulses. Add the ice water all at once and process until the dough almost comes together in a ball. All the flour will be dampened and the dough will clump.

Spend time on this next step because the more compact and precise the dough, the easier it is to roll to the correct size and thickness. Form an X with two long pieces of over­lapping plastic wrap and lightly flour the surface. Dump the dough onto the center of the plastic wrap, scraping the processor bowl clean. Wrap the sloppy gathering of dough in plastic and, at the same time, use a bench scraper (not your warm hands that might melt the butter clumps) to form the dough into a 4-inch disk or a 3½- by 3½-inch block. Once wrapped, use a rolling pin to gently press across the surface of the dough, then flip it over and do the same on the other side. Now let it rest: Refrigerate the dough for at least 4 hours or preferably overnight. Alternatively, slip the plas­tic-wrapped dough block into a ziptop bag and freeze it for up to 3 months. Defrost gently, overnight in the refrigerator.

Everything Spice Mix:

In a small jar, mix the poppy seeds, sesame seeds, onion, garlic, and salt. Cover and store in the refrigerator.

Lox and Schmear Tart:

Line a baking sheet with parchment. Lightly dust the counter with flour and roll the dough to a 12-inch round. With a paring knife or pizza wheel, trim to a 10-inch round. Lift the dough using a bench scraper or offset spatula and briskly transfer to the baking sheet; roll it over the pin or fold it gently, do what’s needed—be brave and adjust the shape as needed after moving.

Cut out a round in the center of the dough about 3 inches in diameter, using a glass or a cookie cutter, so the tart shell looks like an oversized bagel. With a small round cutter (I used the large end of a pastry tip), cut out small rounds from the dough trimmings and the center cutout, then make tiny holes in the centers (with the small end of the pastry tip or a bamboo skewer) to make small bagel shapes.

Pierce the dough all over with a fork or a docking tool. Brush the edge of the bagel circle with egg wash and place the tiny bagels atop the edge, decoratively. Brush the edges with egg wash. Chill the dough for 20 to 30 minutes.

Place a Baking Steel, baking stone, or inverted baking sheet on the center rack and heat the oven to 400°F.

Cut a piece of foil or parchment paper slightly larger than the size of the dough and spray one side with cooking spray. Lay it on top of the unbaked crust with the sprayed side facing down. Make sure there is enough paper overhang­ing the edges of the dough for easy lifting later. Fill gener­ously with pie weights, uncooked beans, raw rice, pennies, or granulated sugar, keeping the decorated edges free of the weights.

Bake with the weights for 20 minutes, until golden brown and crisp on the edges.

Carefully remove the paper holding the weights and pop the pastry back in the oven to dry out the pie crust, about 10 more minutes.

Cool the crust in the pan on the rack. It may be baked a few hours, or even a day, in advance and kept covered on the counter, awaiting filling. Do not refrigerate.

Combine the onion and water in a small bowl and let soak for at least 5 minutes. This will remove any sharpness. In a medium bowl, use a sturdy spoon to beat the cream cheese until lightened, then add the scallions, chives, pars­ley, lemon juice, and salt and mix well.

To assemble the tart, drain the water from the onions and dry them well on a paper towel. Spread the cream cheese mixture across the tart shell with an offset spatula. Decora­tively place the thin slices of tomato all around and mound the slivered salmon over the tomato. Top with the red on­ion and capers, garnish with chives, and serve with lemon wedges.

Excerpted from When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes to Knishes by Cathy Barrow (copyright © 2019 by Cathy Barrow). Reprinted with permission from Grand Central Publishing. All rights reserved.