Quick Smoked Salmon Tart
Updated April 24, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup thinly sliced red onion (about ½ small onion)
- Salt
- 3tablespoons red wine vinegar
- 1frozen puff pastry sheet (9 to 14 ounces; brands vary), thawed
- 1cup sour cream or crème fraîche
- 4 to 6ounces sliced smoked salmon
- 1 to 2Persian cucumbers, thinly sliced
- 1tablespoon capers, drained
- Fresh dill or parsley or both, for serving
- Lemon wedges for serving
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
204 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 9 grams protein; 374 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. In a small bowI, toss onion with a pinch of salt, then add vinegar and toss again. Set aside, tossing occasionally, until ready to serve.
- Step 2
Line a sheet pan with parchment and lay the pastry on top. With a fork, vigorously poke the pastry, deeply, from edge to edge. This will help it to remain flaky but not puffy (eliminating the potential for air pockets), so the toppings may be easily layered on later.
- Step 3
Place the sheet pan on the middle rack and bake the pastry until golden and flaky, 17 to 20 minutes. (It will rise slightly, but should deflate. If it doesn’t, gently poke a hole and press down lightly on any air pockets). Let cool completely.
- Step 4
When pastry is cool, spread sour cream over the surface like sauce on a pizza. Top with the salmon, cucumber, capers, dill and drained pickled onion. Spritz with lemon and season with pepper. Cut into squares to serve.
Private Notes
Comments
Though I respect the author's choice of sour cream, I might use goat chevre blended with capers in a processor [to make it more spreadable]. Chevre is healthier than sour cream and is quite fantastic with smoked salmon. Yes, I will also make this for a gathering!
Third NYT recipe I made over the weekend and this was the banger. I hadn't made a tart where everything is a topping and not baked on the puff pastry before going in oven. Kind of game changing (?) and made it very fresh tasting. Bravo Christian.
I precut the puff pastry into serving portions before baking. This is excellent as an appetizer or a main.
Followed recommendations by others to cut the puff pastry prior to baking. Also modified recipe by whipping cream cheese adding milk to create a softer consistency then folding in chopped dill, capers and lemon zest. Topped with salmon, pickled onions, a little more dill and zest. Beautiful presentation and very tasty. Made ahead of time and refrigerated for 6 hours.
I made two sheets of this at the same time. From reading comments I made three small changes: rolled the dough a bit thinner, used a 50/50 mix of sour cream and whipped cream cheese, and sprinkled a bit of everything bagel seasoning on the final product. Once cooled I assembled both tarts. The first tart then went to a gathering and the second spent 24 hours in the frig. Though both tarts were gobbled down, the way to go is clearly to refrigerate the tart! It was easier to cut and easier to eat and the flavors had melded nicely. After serving the non-refrigerated version I gave this recipe a 4-star review. But after serving the refrigerated version I bumped the review to 5 stars and will make this again. It’s better made ahead. No need for cutting the dough into individual servings if you are going to refrigerate they finished tart before cutting. And for those that asked: rolling the dough thinner and topping the pastry well ahead did NOT make it too thin or soggy. It held up well. This recipe is going in the rotation.
This looked great, and people enjoyed it, but I thought the pastry crust was to messy when eating and puffed too much even though I followed the instructions. I think the pastry should be rolled thinner to prevent this. I will try that the next time I make it.
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