Smoked Salmon Puff Pastry Tart
I topped this smoked salmon puff pastry tart with a classic mix of red onion, capers, and fresh dill. Using pickled onions instead of raw gives it a nice zing (I always keep a jar in the fridge), but use whatever you like. I also like a sprinkle of everything bagel seasoning on the crust and the top. It gives the tart a little umami boost, but again, use whatever you like.
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Ingredients For A Smoked Salmon Puff Pastry Tart
Ingredient Notes
- Capers: Capers are pickled green flower buds from the coast of the Mediterranean. They have a tangy, briny flavour and are a classic pairing for smoked salmon.
- Smoked Salmon: The star ingredient is cold-smoked Atlantic salmon. It has a smoky, rich flavour with a silky, tender texture that melts in the mouth.
- Everything Bagel Seasoning: Using it is optional, but it adds a crunchy texture and flavour with its mix of seeds, salt, and spices.
- Fresh Dill: With its delicate, feathery leaves and a bright, slightly grassy flavour, fresh dill pairs beautifully with the smoky richness of salmon.
- Goat Cheese: The creamy tang of crumbled goat cheese is a great contrast to the other ingredients.
- Puff Pastry (Frozen, Pre-Made ): This is the tart’s light, flaky, buttery base.
- Red Onion: I like the pretty pink of my easy pickled onions, but raw red onion also tastes amazing.
- Sour Cream: Balances the richness of the goat cheese.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Capers: Chopped green olives or pickles can be used for a similar briny flavour.
- Everything Bagel Seasoning: A mix of sesame seeds, poppy seeds, dried garlic, and/or onion flakes can mimic this seasoning. You can also omit it if you want.
- Fresh Dill: Fresh parsley or chives can be used.
- Frozen Puff Pastry: Naan bread can be a great alternative to puff pastry. It’s got a softer, chewier base, but it can be pre-baked slightly for a bit of crispness before adding the toppings.
- Goat Cheese: Cream cheese is a good substitute.
- 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 are a decent replacement.
- Smoked Salmon: Gravlax or thinly sliced smoked trout will work. You can also use hot smoked salmon, but the texture is different.
- Sour Cream: Greek yogurt or Mascarpone cheese can be substituted.
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.
- Asparagus: Layer grilled, roasted, or steamed asparagus on top.
- Avocado: Place thin slices on top of the salmon.
- Cucumber: Layer thin slices on the tart after baking. A mandoline is great for this.
- Fennel: Sauté thinly sliced fennel and scatter on the tart before baking.
- Lemon: Grate lemon zest over the tart for a touch of brightness.
- Radishes: I use a mandoline to slice radishes. Add thin slices on top for a pretty and crunchy garnish.
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 directly on the baking sheet. Score a border around the edge.
STEP 2: Stir the sour cream, salt, and as much chopped dill as you like. Spread the 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 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 bagel seasoning, black pepper, and fresh dill. Cut into squares or wedges and serve.
Expert Tips
1. You can cut the pastry into small squares or circles before assembling and bake them as individual tarts.
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.
3. Give the tart about 10 minutes to cool after baking. This keeps the toppings fresh and makes slicing easier.
Recipe Notes
- When you score the pastry border, don’t slice all the way through. You just want 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 gives the tart a homemade, rustic appearance.
- Since smoked salmon and capers are salty, feel free to omit the salt from the sour cream base.
- As the pastry bakes, the goat cheese will brown. This is normal.
- I love smoked salmon, so the amount called for in the recipe is perfect for what I like. Use less salmon or make two tarts if it is too much.
Storage
- This tart is best eaten 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 and the salmon tough.
More Appetizers You Might Like
- Lobster Cakes With Basil: Rich lobster meat with buttery crumbs, lemon, fresh basil, and a touch of Old Bay.
- Whipped Feta With Honey & Chilli Crisp: A super delicious dip you can make in 10 minutes.
- Garlic Sherry Shrimp: One of the easiest and most impressive appetizers I make.
- Cape Breton-Style Deviled Eggs: Smooth, creamy, and salty. Inspired by my husband’s aunts.
Did you make this smoked salmon puff pastry tart? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
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.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
