Smoked Salmon Tart
This smoked salmon tart features a flakey puff pastry that’s slathered with cream cheese, sprinkled with everything but the bagel seasoning, and topped with smoked salmon. It’s easy to make and perfect for breakfast, brunch, lunch, or dinner!
Servings: 8 servings
Ingredients
- ¼ small red onion thinly sliced
- ½ cup red wine vinegar
- ¼ cup water
- 2 sheets puff pastry thawed if frozen
- Flour sprinkle
- 1 large egg
- 1 Tablespoon water
- 2 tablespoons plus more as needed, everything but the bagel seasoning
- 6-8 oz cream cheese room temperature
- 4-5 oz smoked salmon
- fresh dill to garnish
- ½ lemon de-seeded
Instructions
- To make pickled red onion: place the sliced red onion in a small, wide bottom bowl. Pour red wine vinegar (or white wine vinegar) into the bowl until ¾ of the onion is submerged. Pour water into the bowl until the onions are completely submerged. Set aside and occasionally stir to make sure all the onions get pickled.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper, and lightly flour.
- Once the puff pastry is thawed, gently open and lay them on the prepared baking sheet, overlapping by 1 inch. Take a rolling pin and apply a bit of pressure to stick the pieces together and roll out the seams so they are smooth. If the edges are uneven you can trim it as needed with a knife.
- Next score a line 1 inch from the edge all the way around, being careful not to cut through the dough (use a butter knife). Using a fork, prick the center (inside the score lines) to prevent it from rising.
- Whisk the egg and tablespoon water in a small bowl to make an egg wash. Brush the egg wash all over the puff pastry. Sprinkle the everything seasoning all along the border.
- Bake in the oven for 12-14 minutes until golden brown. Remove from the oven. If the center puffed up, gently press the center with a back of a spoon to flatten. Let cool.
- Meanwhile as the puff pastry is cooking, using a hand mixer or stand mixer, whip the cream cheese for 2-3 minutes. Set aside.
- Once the puff pastry has cooled, gently spread the cream cheese evenly over the entire center.
- Layer the smoked salmon, then scatter the red onion all over. Garnish with fresh dill and squeeze the lemon. Feel free to sprinkle more everything seasoning over the middle. Serve and enjoy!
Nutrition Facts
per 1 piece ( based on 8 large pieces)
341 Calories, 22 gram fat, 13 gram protein, 21 gram total carbohydrate, 1 grams of fiber, 2 grams sugar, 360 mg sodium
Notes:
• Can’t find puff pastry? Use your favorite flat bread instead. For more fiber choose whole grain flatbreads. • I prefer plain cream cheese, but you can use any flavor variety. Other substitutions include Boursin herb flavored cheese or goat cheese. • Add thinly sliced cucumber, tomatoes, or capers for some salty brine • Skip the red onion and use scallions or chives • Use any fresh herbs you like, or dried if you don’t have fresh • If you don’t like everything seasoning, use any dried spices you like to flavor the crust • Best served at room temperature • Refer to pictures in blog post for guidelines on how to prepare the puff pastry • Garnish to your liking, add as much or as little toppings • Use one puff pastry to halve the recipe
• Can’t find puff pastry? Use your favorite flat bread instead. For more fiber choose whole grain flatbreads. • I prefer plain cream cheese, but you can use any flavor variety. Other substitutions include Boursin herb flavored cheese or goat cheese. • Add thinly sliced cucumber, tomatoes, or capers for some salty brine • Skip the red onion and use scallions or chives • Use any fresh herbs you like, or dried if you don’t have fresh • If you don’t like everything seasoning, use any dried spices you like to flavor the crust • Best served at room temperature • Refer to pictures in blog post for guidelines on how to prepare the puff pastry • Garnish to your liking, add as much or as little toppings • Use one puff pastry to halve the recipe