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Smoked Salmon Tart with Puff Pastry, Cream Cheese, and Fresh Dill Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This Smoked Salmon Tart is a delightful blend of flaky puff pastry topped with creamy whipped cream cheese, savory smoked salmon, fresh baby tomatoes, capers, red onions, and fresh dill. Perfect as an elegant appetizer or a light meal, it combines a crispy baked crust with fresh, vibrant toppings for a deliciously balanced flavor and texture profile.

Ingredients

Pastry

  • 1 sheet puff pastry (thawed)
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons everything but the bagel seasoning

Toppings

  • 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

  1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the puff pastry tart.
  2. 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 ensure the tart bakes evenly.
  3. Dock and score the pastry: Use a fork to poke holes all over the puff pastry except around the edges to prevent excessive rising in the center. Gently score a 1 inch border around the edges with a butter knife. Whisk together the egg and water to make an egg wash, then brush it all over the puff pastry, focusing especially on the edges. Sprinkle the edges generously with everything but the bagel seasoning for extra flavor.
  4. Bake the tart: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the puff pastry is golden brown and puffed.
  5. Cool and deflate: Remove the tart from the oven and transfer it to a cooling rack for about 5 minutes. If the center has puffed up too much, gently press it down with a fork to deflate it without breaking the crust.
  6. Prepare the cream cheese spread: Combine more than half of the torn fresh dill with the whipped cream cheese in a bowl and mix gently. Spread this mixture evenly over the cooled puff pastry base.
  7. Add toppings and garnish: Arrange slices of smoked salmon evenly over the cream cheese layer. Top with halved baby tomatoes, drained capers, and thinly sliced red onion that’s been rinsed in warm water and patted dry to reduce pungency. Sprinkle the remaining fresh dill on top for garnish.
  8. Slice and serve: Use a pizza cutter or sharp knife to first cut the tart in half, then cut each half into thirds to form 6 servings. Serve alongside an arugula salad tossed with olive oil, lemon juice, and salt for a fresh complement.

Notes

  • Rinsing the red onion in warm water helps to mellow its sharpness and makes it more palatable.
  • Use room temperature whipped cream cheese for easy spreading.
  • Deflating the puff pastry center after baking prevents an uneven surface and allows the toppings to stay in place.
  • Everything but the bagel seasoning adds a flavorful crust to the edges, enhancing the overall taste and texture.
  • The tart is best served fresh but can be assembled shortly before serving if puff pastry is baked in advance.

Find it online: https://slsrecipes.com/smoked-salmon-tart-with-puff-pastry-cream-cheese-and-fresh-dill-recipe-2/