Smoked Salmon Puff Pastry Tart
This smoked salmon puff pastry tart is a simple yet delicious dish that I make every Christmas Eve and often for Sunday brunch. With its combination of rich smoked salmon and crisp buttery puff pastry, everyone who tries it loves it.
Living in Nova Scotia, I’m lucky to have easy access to quality cold smoked Atlantic salmon, but don’t worry if you’re not as close to the source – I’ve got some handy substitution ideas for you below. The tart is topped off with a classic mix of red onion, capers, and fresh dill, but feel free to play around with different flavors to suit your taste. Adding easy pickled onions gives it a nice zing – I always keep a jar in the fridge. I also sprinkle homemade everything bagel seasoning on the crust and the top.
Overall, this is a simple, easy dish, and because of that, it’s become one of my favorite smoked salmon recipes. Give it a try; it’s easier than it looks and tastes amazing.
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Why You’ll Love This Recipe
✔️ This is an extremely user-friendly recipe, even for those new to cooking.
✔️ A beautiful salmon tart will fit right in for brunch, a casual gathering, or even a fancy appetizer.
✔️ With golden flaky puff pastry and colorful toppings, this is a visually beautiful dish for your table.
Ingredients For Smoked Salmon Puff Pastry Tart
Ingredient Notes
- Capers: Capers are small, green flower buds that are pickled, offering a tangy, briny flavor with a slight crunch. They are a classic pairing that contrasts nicely with the richness of the salmon.
- Cold Smoked Atlantic Salmon: The star ingredient, providing a smoky, rich flavor with a silky, tender texture that melts in the mouth.
- Everything Bagel Seasoning: Adds a crunchy texture and a burst of flavor with its mix of seeds, salt, and spices.
- Fresh Dill: An herb with delicate, feathery leaves, fresh dill has a fresh, slightly grassy flavor that complements the smoky richness of salmon.
- Frozen Pre-Made Puff Pastry: Serves as the light, flaky foundation of the tart, offering a buttery and crisp texture.
- Goat Cheese: Contributes a creamy, tangy element.
- Large Egg: A lightly beaten egg, sometimes called egg wash, is brushed on the pastry to achieve a golden-brown and glossy finish.
- Red Onion: Provides a sharp, slightly sweet flavor that adds depth and a bit of crunch.
- Sour Cream: Balances the richness of the salmon and pastry along with the goat cheese.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.
Ingredient Substitutions
- Capers: Chopped green olives or pickles can be used for a similar briny flavor.
- Cold Smoked Atlantic Salmon: Gravlax or thinly sliced smoked trout can be good alternatives. You can also use hot smoked salmon, but the texture will differ.
- Everything Bagel Seasoning: A mix of sesame seeds, poppy seeds, dried garlic, and onion flakes can mimic this seasoning. I like to make jars of everything bagel seasoning, so I always have it on hand, but you can also omit it completely if you like.
- Fresh Dill: Fresh parsley or chives can be used for a different herby touch.
- Frozen Puff Pastry: Naan bread can be a great alternative to puff pastry. It provides a softer, chewier base for the tart and can be pre-baked slightly to achieve a bit of crispness before adding the toppings.
- Goat Cheese: Whipped cream cheese can be used for a different but complementary tang.
- Large Egg: For the egg wash, a mix of milk and melted butter can be a substitute to achieve a similar sheen.
- Red Onion: Shallots can be used for a milder flavor. For more tang and crunch, try making these easy pickled onions.
- Sour Cream: Greek yogurt or homemade crème fraîche can substitute for a similar creamy texture and tangy flavor.
Recipe Variations
Add any of the following ingredients for a twist on this puff pastry smoked salmon tart recipe:
- Arugula: Add a handful of fresh arugula on top after baking for a crisp contrast.
- Asparagus: Layer grilled or roasted asparagus on top after baking.
- Avocado: Place thin slices on the tart after baking.
- Baby Spinach: Add fresh or slightly wilted spinach to the sour cream mixture before baking.
- Cucumber: Layer thin slices on the tart after baking for a cool crunch.
- Fennel: Sauté thinly sliced fennel and add before baking for a sweet flavor.
- Horseradish: Mix into the sour cream layer for a spicy kick.
- Leeks: Sauté and spread on the tart base before adding other toppings.
- Lemon: Grate lemon zest over the tart as a finishing touch.
- Mascarpone: Use in place of sour cream spread over the base.
- Radishes: Add thin slices on top after baking for a peppery bite.
- Roasted Red Peppers: Scatter on top before baking for a smoky sweetness.
- Shaping into Tartlets: Cut the pastry into smaller squares before assembling and bake them as individual tartlets.
- Sun-Dried Tomatoes: Sprinkle chopped sun-dried tomatoes on top before baking for a tangy touch.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make A Smoked Salmon Puff Pastry Tart
STEP 1: Preheat the oven and line a baking sheet with parchment paper. Unroll the thawed puff pastry onto the prepared baking sheet. Use a sharp knife to score a border about 1 ½ to 2 inches (4 to 5 cm) wide around the edge.
STEP 2: In a small bowl, stir the sour cream, salt, and as much chopped dill as you like. Spread the sour cream mixture inside the scored border. Sprinkle the goat cheese over the sour cream.
STEP 3: Fold the edges of the pastry over the filling, pinching at the corners.
STEP 4: Brush the pastry border with beaten egg.
STEP 5: Sprinkle the pastry border with everything bagel seasoning if using.
STEP 6: Bake the tart for 40-45 minutes or until the pastry is golden brown. Remove from the oven and let cool on a wire rack for 10 minutes.
STEP 7: Top the tart with the smoked salmon.
STEP 8: Arrange the red onion and capers over the smoked salmon. Finish the tart with a sprinkle of everything bagel seasoning, freshly cracked black pepper, and pieces of fresh dill. Cut into squares or wedges and serve.
Expert Tips
1. Make sure your puff pastry is properly thawed but still cold when you work with it.
2. Check the tart about halfway through the baking time. If it’s puffing up in the middle, prick it with the tines of a fork to deflate it.
3. Give the tart about 10 minutes to cool after baking. This keeps the toppings fresh and makes cutting into neat pieces easier.
Recipe Notes
- When you score the pastry border, don’t slice all the way through. You’re just looking for a sharp indentation so the crust will rise around the filling.
- Don’t stress about folding the pastry border perfectly. A freeform, slightly uneven edge often looks more appealing and gives the tart a charming, rustic appearance.
- Since smoked salmon and capers are salty, feel free to omit the salt from the sour cream base.
- To avoid waste, consider reserving the remaining beaten egg for scrambled eggs or a breakfast omelet. Alternatively, you can use a small amount of milk or cream for the wash if you prefer not to waste an egg.
- As the pastry bakes, the goat cheese will also begin to brown. This is normal.
- I love smoked salmon, so the amount called for in the recipe is perfect for me. Use less salmon or make two tarts if you find it too much.
Storage
- Puff pastry salmon tarts are best enjoyed fresh, but leftovers can be stored in the refrigerator, covered, for up to 2 days. Reheat in the oven or toaster oven to maintain the pastry’s crispness. Avoid microwaving as it can make the pastry soggy.
Recipe FAQ
Yes, puff pastry is an excellent choice for tarts. It provides a light, flaky, buttery crust that complements sweet and savory fillings. Puff pastry is especially popular for making quick and easy tarts, as it’s readily available pre-made and just needs to be thawed and filled.
Smoked salmon is not cooked in the traditional sense using heat; instead, it is cured and then smoked. There are two main types of smoked salmon: cold-smoked and hot-smoked. Cold-smoked salmon, which is more common, is cured and then smoked at low temperatures, giving it a raw, silky texture. Hot-smoked salmon is smoked at higher temperatures, which cooks the fish and gives it a flakier texture. Both methods impart a smoky flavor to the salmon.
Smoked salmon has a rich, savory flavor with a distinct smoky aroma. The taste can vary depending on the type of wood used for smoking and the curing process. Cold-smoked salmon typically has a delicate, buttery texture and a mild smokiness, while hot-smoked salmon has a more robust, smoky flavor and a firmer texture. The salmon’s natural flavors are also enhanced by the curing process, which often involves salt, sugar, and sometimes herbs or spices.
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Printable Recipe Card
Smoked Salmon Puff Pastry Tart
Special Equipment
- Baking sheet
- Parchment paper
- Measuring cups and spoons or digital kitchen scale
- Sharp knife
- Small bowl
- Wire cooling rack
Ingredients
- ¼ cup sour cream, or crème frâiche
- ⅛ teaspoon salt
- fresh dill, to taste, plus extra for garnish
- 1 sheet puff pastry, frozen, thawed to package directions
- ½ cup goat cheese, crumbled
- 1 large egg, lightly beaten
- 1 tablespoon everything bagel seasoning, plus extra for garnish, optional
- 5 ounces smoked salmon, cold smoked
- 1 tablespoon red onion, sliced thin
- 1 tabelspoon capers, brine packed, drained
- black pepper, freshly cracked, to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the thawed puff pastry onto the prepared baking sheet. Use a sharp knife to score a border about 1 ½ to 2 inches (4 to 5 cm) wide around the edge.
- In a small bowl, stir the sour cream, salt, and as much chopped dill as you like. Spread the sour cream mixture inside the scored border. Sprinkle the goat cheese over the sour cream.
- Fold the edges of the pastry over the filling, pinching at the corners. Brush the pastry border with beaten egg and sprinkle with everything bagel seasoning (if using). Bake the tart for 40-45 minutes or until the pastry is golden brown. Remove from the oven and let cool on a wire rack for 10 minutes.
- Top the tart with the smoked salmon, red onion, capers, and dill. Add a sprinkle of everything bagel seasoning and freshly cracked black pepper. Cut into squares or wedges and serve.
Recipe Notes
- When you score the pastry border, don’t slice all the way through. You’re just looking for a sharp indentation so the crust will rise around the filling.
- Don’t stress about folding the pastry border perfectly. A freeform, slightly uneven edge often looks more appealing and gives the tart a charming, rustic appearance.
- Since smoked salmon and capers are salty, feel free to omit the salt from the sour cream base.
- To avoid waste, consider reserving the remaining beaten egg for scrambled eggs or a breakfast omelet. Alternatively, you can use a small amount of milk or cream for the wash if you prefer not to waste an egg.
- As the pastry bakes, the goat cheese will also begin to brown. This is normal.
- I love smoked salmon, so the amount called for in the recipe is perfect for me. Use less salmon or make two tarts if you find it too much.
Storage
- Puff pastry salmon tarts are best enjoyed fresh, but leftovers can be stored in the refrigerator, covered, for up to 2 days. Reheat in the oven or toaster oven to maintain the pastry’s crispness. Avoid microwaving as it can make the pastry soggy.
