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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 4.3 from 32 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Smoked Salmon Tart is a delightful and elegant appetizer featuring flaky puff pastry topped with creamy whipped cream cheese, savory smoked salmon, fresh baby tomatoes, capers, and fresh dill, all seasoned with everything bagel seasoning for a perfect blend of flavors. Ideal for brunches, parties, or light meals, this tart combines crispy baked pastry with fresh, vibrant toppings for a delicious and visually appealing dish.

Ingredients

Puff Pastry Base

  • 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: Set your oven to 400 degrees F to ensure it reaches the perfect temperature for baking the puff pastry.
  2. Prepare the Puff Pastry: Line a baking sheet with parchment paper and unfold the thawed puff pastry sheet. Use your fingers dampened with a bit of water to seal any cracks in the folds, maintaining the integrity of the dough.
  3. Score and Season the Pastry: Use a fork to poke holes throughout the puff pastry, avoiding the edges. Gently score the edges about one inch inward using a butter knife, which will help create a raised border as it bakes. Whisk together the egg and water to make an egg wash and brush it evenly over the entire pastry surface. Sprinkle the edges generously with the everything but the bagel seasoning for an extra burst of flavor.
  4. Bake the Pastry: Place the baking sheet in the oven and bake for 20-25 minutes until the puff pastry is golden brown and crisp.
  5. Cool and Deflate: Remove the tart from the oven and transfer it to a cooling rack to cool for about 5 minutes. If the center has puffed up, gently deflate it using a fork to create a flat surface for the toppings.
  6. Prepare the Topping Base: In a bowl, mix more than half of the torn fresh dill with the whipped cream cheese. Spread this dill-infused cream cheese evenly over the cooled puff pastry base.
  7. Add Fresh Toppings: Arrange the smoked salmon slices on top of the cream cheese, followed by the halved baby tomatoes and drained capers. For the red onions, rinse the thin slices in warm water and gently squeeze to reduce their sharpness before adding them as a garnish. Sprinkle the remaining fresh dill over the tart for a burst of freshness.
  8. Slice and Serve: Using a pizza cutter or sharp knife, first cut the tart in half, then cut each half into thirds, creating six equal pieces. Serve immediately, ideally accompanied by a fresh arugula salad tossed with olive oil, lemon juice, and salt for a perfectly balanced meal.

Notes

  • Make sure the puff pastry is fully thawed before working with it to prevent cracking.
  • Rinsing the red onions in warm water helps mellow their strong flavor, making them more palatable.
  • Use fresh dill for the best flavor impact; dried dill won’t provide the same vibrant taste.
  • The everything but the bagel seasoning can be found in most grocery stores or made at home with a blend of sesame seeds, poppy seeds, dried garlic, and onion.
  • Serve the tart with a light, acidic salad like arugula with lemon and olive oil to balance the rich cream cheese and salmon.

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