Wash broccoli, disassemble into inflorescences, boil in water for 3 minutes.
Whisk cream cheese, sour cream and eggs until smooth. Lightly season with salt and pepper.
Lightly salted salmon cut into thin slices.
Defrost the dough, sprinkle with flour, roll out. Cut a circle out of the dough using a mold lid the size of the bottom of a slow cooker. Lightly grease a slow cooker pan with vegetable oil. Line the bottom of the slow cooker with dough. Pour the curd-sour cream mass on the dough, put the broccoli, salmon, sprinkle with capers. Bake in the "baking" mode - 30 minutes.
After 30 minutes, open the slow cooker, put dried tomatoes on the pie, sprinkle with parmesan flakes (I cook flakes with a vegetable peeler). Turn on the slow cooker in the "baking" mode for another 30 minutes. After cooking, open the lid of the slow cooker and let the pie cool completely.
I take the pie out of the bowl, covering it with cling film on top, so as not to spoil the appearance, using a steamer nozzle. Garnish with basil before serving.