Ingredients
1
container (8 oz) chives-and-onion cream cheese spread
2
tablespoons capers
1
teaspoon grated lemon peel
1/2
teaspoon freshly ground pepper
1
box refrigerated pie crusts, softened as directed on box
1
egg, slightly beaten
1/3
cup finely chopped red onion
1/4
lb smoked salmon, broken into 14 pieces
Chopped fresh chives, if desired
Preparation
Heat oven to 400°F. In medium bowl, stir cream cheese, capers, lemon peel and pepper until well mixed.
Remove crusts from pouches; unroll on lightly floured work surface. With 4-inch round cookie cutter, cut 7 rounds from each crust, rerolling scraps once. Spread about 1 tablespoon cream cheese mixture onto each round to within 1/2 inch of edge. Fold edge of each crust over filling, pleating crust slightly as necessary. Place on ungreased cookie sheet. Brush crust edges with egg.
Bake 16 to 20 minutes or until crust is light golden brown. Top each galette with 1 heaping teaspoonful red onion, 1 piece of salmon and chives. Serve warm.
