Description
This Smoked Salmon Tart is a delightful and elegant appetizer perfect for brunch or a light meal. Featuring flaky puff pastry topped with creamy whipped cream cheese, savory smoked salmon, fresh tomatoes, capers, red onions, and fresh dill, this tart combines rich flavors and textures with a hint of everything bagel seasoning. Quick to prepare and baked to golden perfection, it’s served best alongside a fresh arugula salad for a balanced and delicious dish.
Ingredients
Scale
Pastry and Seasoning
- 1 sheet puff pastry (thawed)
- 1 large egg
- 1 tablespoon water
- 2 tablespoons everything but the bagel seasoning
Filling and Garnish
- 4-5 oz whipped cream cheese (room temperature)
- 4-5 oz smoked salmon
- ½ cup baby tomatoes (halved)
- ¼ cup fresh dill (torn and divided)
- 2 tablespoons capers (drained for garnish)
- ¼ small red onion (thinly sliced for garnish)
Instructions
- Preheat the oven: Set your oven to 400 degrees F to prepare for baking the tart.
- Prepare the puff pastry: Line a baking sheet with parchment paper and unfold the thawed puff pastry. Use your fingers with a little water to seal any cracks in the folds to prevent leakage during baking.
- Score and season the pastry: Poke holes all over the puff pastry with a fork, avoiding the edges. Lightly score a one-inch border around the edges with a butter knife. Whisk the egg with water to make an egg wash, then brush it evenly over the entire pastry. Sprinkle the edges generously with the everything but the bagel seasoning for added flavor.
- Bake the pastry: Place the pastry in the preheated oven and bake for 20-25 minutes until it is puffed and golden brown.
- Cool and deflate: Remove the baked pastry from the oven and transfer to a cooling rack. Let it cool for about 5 minutes. If the center has puffed up, gently deflate it using a fork to create a flat base for toppings.
- Add the herb cream cheese layer: Mix more than half of the torn dill into the whipped cream cheese. Spread this mixture evenly over the cooled pastry to create a creamy, flavorful base.
- Top with salmon and veggies: Arrange the smoked salmon over the cream cheese. Add the halved tomatoes, drained capers, and thinly sliced red onions on top. Rinse the onion slices in warm water beforehand to mellow the strong onion flavor and pat dry.
- Finish and slice: Sprinkle the remaining fresh dill over the top for garnish. Using a pizza cutter or sharp knife, cut the tart in half and then into thirds to yield 6 servings.
- Serve: Serve the tart warm or at room temperature, ideally accompanied by a fresh arugula salad tossed with olive oil, lemon juice, and salt to complement the flavors of the tart.
Notes
- To reduce the sharpness of the red onion, rinse the slices in warm water and gently squeeze out excess water before adding.
- Ensure the cream cheese is at room temperature for easy spreading.
- Use fresh dill for the best aroma and flavor balance.
- The tart is best served soon after baking for optimal puffiness and texture.
- Serve with a light salad to balance the richness of the tart.
