2 cups all-purpose flour
1 teaspoon Fleur de Sel
1 tablespoon Honey Ginger Infused White Balsamic
1/2 cup Roasted Garlic Infused Olive Oil
1/3 cup cold water
Crostata Filling and Finishing:
4 ounces cream cheese, softened
4 ounces goat cheese, softened
1 egg, beaten
2 tablespoons everything bagel seasoning
4 whole eggs
1/2 cup sliced smoked salmon
1/3 cup cherry tomatoes, halved
1/4 cup red onion, peeled and thinly sliced
1 tablespoon capers, drained
2 teaspoons fresh dill, chopped
1 teaspoon lemon zest, chopped
2 teaspoons Roasted Sesame Oil
Preheat oven to 350°F and line a large cookie sheet with parchment paper.
Place flour and salt in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. Add the vinegar, olive oil, and cold water to the bowl and stir to combine with the dry ingredients. Continue to stir until the dough forms into a cohesive ball (add more water if the dough is not coming together or add a little additional flour if the dough is too sticky). Turn the dough on a lightly floured surface and knead for 2-3 minutes. Roll the dough into a large, even circle (about 1/4-inch thick) and transfer to the prepared baking sheet.
Place cream cheese and goat cheese in the bowl of a food processor and blend until combined and smooth. Spoon the filling into the center of the dough and spread out in an even layer, leaving about 2 inches of border around the edges.
Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the center. Brush the exposed crust with egg wash and sprinkle with everything bagel seasoning.
Using the back of a spoon, create four little divots into the cheesy filling. Crack the whole eggs into those divots and carefully place the cookie sheet in the oven. Bake for 30-40 minutes or until the crust is golden brown and the egg whites are firm. Remove from the oven and top the crostata with smoked salmon, tomatoes, onion, capers, dill, and lemon zest. Drizzle the crostata with sesame oil before serving.