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smoked salmon tart!

Smoked Salmon Tart

Catalina T
If you’re a fan of smoked salmon bagels, you’re going to go crazy over this gorgeous and utterly delicious smoked salmon cream cheese tart!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, starter
Cuisine Western
Servings 8 Slices
Calories 414 kcal

Video

Ingredients
  

  • 1 large sheet (375g / 13oz) frozen rolled puff pastry (30-35cm / 11.8-13.8in) (NOTE 1)
  • 250g / 8.8oz smoked salmon slices (NOTE 2)
  • 1 small egg, lightly beaten
  • ¼ small red onion, sliced into very thin wedges
  • 1 tbsp (15g / 0.5oz) tbsp drained baby capers (NOTE 3)
  • fresh dill for garnish

FOR THE CREAM CHEESE SPREAD

  • 250g / 8.8oz cream cheese, softened at room temperature (NOTE 4)
  • 1 tbsp (20ml / 0.7floz) freshly squeezed lemon juice
  • 1 tbsp finely chopped dill
  • 1 garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

Instructions
 

  • Preheat oven to 200°C (390°F). Grease a large flat tray with oil spray, or brush with some melted butter or oil. Line the tray with non-stick baking / parchment paper, then lightly grease it.
    Place the pastry on the prepared tray, taking care not to stretch or tear it. Use a sharp knife to score a 2.5cm / 1-inch border from the edge of the pastry. Don't score all the way through the pastry. Prick the inside border with a fork.
    baking the pastry
  • Use a pastry brush to apply the beaten egg over the pastry, covering the entire surface of the pastry including the outer border. Bake in the oven for 15 minutes or until golden.
    baking the pastry
  • Meanwhile, make the cream cheese spread by mixing all the ingredients together until well combined.
    making cream cheese mix
  • When the pastry comes out of the oven, it'll look puffy, including the centre. Use the back of a spoon to flatten the pastry's centre gently, while keeping the borders up. Allow the pastry to cool for 8 to 10 minutes.
    flatten centre with spoon
  • Dollop balls of cream cheese over the pastry, then even it out using a spatula. If you have one, using an offset spatula makes spreading much easier. Optional - leave a small amount of spread to add to the top of the tart. The toppings will hide any pastry crumbs you get in the spread, so don't worry.
    smoked salmon tart!
  • Layer the smoked salmon over the cream cheese, then the onions, capers and dill, then spoon on the remaining cream cheese. Enjoy!
    smoked salmon tart!

Notes

(NOTE 1) Frozen puff pastry - You'll need about 30-35cm x 24cm (11.8 - 13.8 x 9.5 inches) of good quality thawed pre-rolled puff pastry. Most stores here stock the 24cm / 9.5 inches frozen squares of puff pastry, which is fine to use. It will make a smaller tart, so you'll need less cream cheese and toppings. The one I bought is expensive as it's made from real butter and only get one long sheet.
(NOTE 2) Smoked salmon - If you're unfamiliar with smoked salmon, purchasing it can be somewhat confusing because of the options available. We want plain smoked salmon that comes thinly sliced. It should have a beautiful, shiny, almost translucent appearance. You'll see trays of smoked salmon in vacuum-sealed packaging in the supermarket fridge section.
(NOTE 3) Baby capers have a unique flavour. Salty and slightly acidic, with a tangy, lemony overtone and a subtle peppery bite. You can usually find small caper jars near the pickles in the supermarket.
(NOTE 4) Cream cheese - I like to use spreadable cream cheese as it's softer in texture, which is perfect for spreading on flaky pastry. You could also just use regular blocks of cream cheese, but bring it to room temperature or until it's soft enough to spread before using.
This smoked salmon tart is best served immediately. However, if you have leftovers, carefully wrap each of the slices with plastic cling wrap/film and store in the fridge for up to 1 to 2 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don't forget to tag me on my Instagram account '3catsfoodie'
Cheers – Cat T

Nutrition

Serving: 1 SliceCalories: 414kcalCarbohydrates: 24gProtein: 12gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.001gCholesterol: 56mgSodium: 591mgPotassium: 142mgFiber: 1gSugar: 2gVitamin A: 480IUVitamin C: 1mgCalcium: 44mgIron: 2mg