SMOKED SALMON AND HERB PUFF PASTRY TART
Smoked salmon pairs perfectly with puff pastry, creating a savory tart that will wow the guests at your next brunch or cocktail party. Blind baking the pastry ensures a super-crisp crust (no soggy centers here). Top it off with a tangy, herbed cream cheese filling, crisp cucumbers and smoky salmon-all of which can be prepped in advance for quick assembly.
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
- Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
- Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
- While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
- Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sadikhalima maya
[email protected]This recipe is a waste of time and money. The ingredients are expensive, and the tart is not even that good.
Kuludhi Francis
[email protected]This recipe is way too complicated. I'm not a professional chef, and I don't have the time or patience to make something this elaborate.
atbin tamu
[email protected]I'm not sure what went wrong, but my tart turned out really soggy. I think I might have added too much milk to the filling.
Saraiki Review
[email protected]This recipe was a lot of work, and it didn't turn out as good as I expected. I think I'll stick to my old smoked salmon recipe.
Torel Simon
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Severino Colque Paco
[email protected]My puff pastry crust didn't turn out as flaky as I would have liked. I think I might have over-worked the dough.
brian saitabau
[email protected]I had a hard time finding smoked salmon at my local grocery store, so I ended up using lox instead. The tart still turned out great, but I think it would have been even better with smoked salmon.
Kimberly Brown
[email protected]This recipe was a bit too salty for my taste, but I think that's because I used a smoked salmon that was already pretty salty. Next time I'll try using a less salty smoked salmon, or I'll reduce the amount of salt in the recipe.
D.J. Hill
[email protected]My husband and I loved this recipe! The smoked salmon and herb filling was creamy and flavorful, and the puff pastry crust was flaky and golden brown. We'll definitely be making this again.
Pierce Thompson
[email protected]I'm not a huge fan of smoked salmon, but I decided to try this recipe anyway. I'm so glad I did! The combination of flavors was amazing, and the puff pastry crust was perfect. I'll definitely be making this again.
Tsholofelo Pearl Takalo
[email protected]I made this recipe for a brunch party and it was a huge success! The tart was so easy to make and it looked really impressive. My guests loved it.
Caetlyn Porter
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it. The tart was absolutely delicious, and my guests raved about it. I'll definitely be making it again for special occasions.
Zulfiqar Jaan
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The smoked salmon and herb filling is delicious, and the puff pastry crust is so flaky and light. I highly recommend this recipe!
Hanan Satti
[email protected]This recipe was easy to follow and turned out beautifully. The tart was a big hit with my family and friends. I'll definitely be making it again!
Moeti Mohapi (Mega M o e t i)
[email protected]I'm not usually a fan of smoked salmon, but this recipe changed my mind. The flavors were so well-balanced, and the puff pastry crust was perfect. I'll definitely be making this again!
Dragons TV
[email protected]This recipe was a hit at my last dinner party! The combination of smoked salmon and herbs was divine, and the puff pastry crust was flaky and golden brown. I highly recommend this recipe for anyone looking for an elegant and delicious appetizer or ma