Another way to use Trader Joe's Everything but the Bagel Seasoning? Count me in. Using this magical seasoning, I coated the crust of a puff pastry and then filled in the center with a cream cheese mixture and topped it with sliced cucumber and dill. This was the perfect treat if you'll be hosting a *socially distanced* brunch anytime soon. It's easy enough to cut up into pieces and share without sharing germs.
I owe inspiration to another Bay Area blogger, Jenn Yee of Pastry with Jenn (on Instagram as @pastrywithjenn). Jenn made an Everything Bagel Tomato Tart where she used heirloom tomatoes and basil to decorate her pastry. Once I locked eyes with that crust sprinkled with my favorite seasoning, I knew I had to try. But when I think of cream cheese, I think of cucumber (probably from having cucumber and tea sandwiches growing up) so I decided to give it my go with a Balance & Bolus spin on it.
Here's what I used:
1 sheet of puff pastry, completely thawed
1 egg beaten + a splash of water. This is the egg wash!
Everything but the Bagel Seasoning
Half an English Cucumber, thinly sliced
1 container of Kite Hill's Chive Cream Cheese
5 oz cottage cheese
Dill
Olive Oil
Flakey Sea Salt
Here's what I did:
Preheat Oven to 410 F and line a sheet with parchment paper.
Roll out puff pastry on lightly floured surface. Using a sharp knife, score the border 1" from the edge careful not to cut all the way through. Using a fork, press into the middle created fork prints. Brush the entire surface with egg wash and sprinkle the seasoning along the border.
Bake for about 15 minutes, until golden brown. The center popped up a lot for me so I would take it out every few minutes and use a spatula to press down the bubbles that formed. Once golden brown, remove from oven and let it cool for 5 minutes.
While the pastry is cooling, using a hand held mixer, combine the cottage cheese and room temperature cream cheese in a bowl until they are evenly whipped together. The consistency should be spreadable but not completely liquid. Pour that evenly onto the puff pastry, about a centimeter of thickness (but everyone's preference is different!). Top with the sliced cucumber and dill.
For a final touch, drizzle olive oil lightly over the pastry and sprinkle flakey sea salt.
I found this pastry to be enjoyed best fresh rather than refrigerated for later.