Ideal for brunch or as an appetizer, this smoked salmon puff pastry tart features rich smoked salmon, frozen puff pastry, and goat cheese. Great for when you want something special but easy.
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.
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.