'I’m not saying I love puff pastry so much that it could ever truly replace the goodness of a bagel, but I am saying that I love me some smoked salmon and cream cheese with all the fixins so much that I needed to try it in pie form.' —Erin Jeanne McDowell
On a lightly floured surface, roll out the puff pastry to a circle about ¼ inch/3 millimeters thick. You’ll want it to be a bit larger than 12 inches/30 centimeters in diameter, so you can trim it to that size once you transfer it to the baking sheet.
Using a rolling pin, transfer the dough to a parchment-lined baking sheet. Using a 12-inch/30-centimeter guide , cut the dough into a 12-inch/30-centimeter round. Using a 4-inch/10-centimeter guide , cut a round of dough from the center and discard. Brush the dough with the egg wash, then dock all over with a fork. Sprinkle the everything bagel topping evenly over the dough. Transfer to the refrigerator to chill while you heat the oven to 425°F/220°C, preferably with a baking steel/stone on the bottom rack.Meanwhile, in a large bowl, using an electric mixer on medium-high speed, whip the cream cheese, capers, lemon zest, and pepper until light, fluffy, and well combined. Refrigerate until ready to use.
Transfer the cream cheese mixture to a disposable pastry bag with a ½-inch/1-centimeter opening cut from one end. Pipe the mixture in a back and forth motion around the crust, covering most of the crust. Arrange the tomato slices on top of the cream cheese in an even layer . Arrange the salmon on top of the tomatoes—try to make it appear a bit ruffle-y and don’t lay it flat.
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