Quick Smoked Salmon Tart

Updated April 24, 2024

Preparation Overview

  • Total Time: 45 minutes

  • Prep Time: 10 minutes (plus 10 minutes for onion marination)

  • Cook Time: 35 minutes (17–20 minutes baking + 10 minutes cooling)

Ingredients

  • Base & Toppings:

  • ½ cup thinly sliced red onion (about ½ small onion)

  • 1 tsp kosher salt (for marination)

  • 3 tbsp red wine vinegar

  • 1 sheet frozen puff pastry (9–14 oz, thawed completely)

  • 1 cup sour cream or crème fraîche (or substitute with goat cheese blended with 1 tsp capers)

  • 4–6 oz sliced smoked salmon (skinless preferred)

  • 1–2 Persian cucumbers, thinly sliced (English cucumber works too)

  • 1 tbsp capers, drained

  • Fresh dill or parsley (or both), chopped

  • Lemon wedges (for spritzing)

  • Freshly ground black pepper

Step-by-Step Instructions

1. Marinate Red Onion

In a small bowl, combine sliced red onion with 1 tsp salt. Toss to coat, then add red wine vinegar. Stir well and let sit at room temperature for 10 minutes, tossing occasionally. The onion will soften slightly and develop a tangy-sweet flavor. Drain excess liquid before using (or keep it in the bowl for later).

2. Prep & Bake Puff Pastry

  • Preheat oven to 425°F (218°C) with a rack in the middle. Line a baking sheet with parchment paper.

  • Unroll the thawed puff pastry onto the prepared sheet. Using a fork, vigorously poke the pastry deeply all over (edge-to-edge, about 1 inch apart). This prevents large air pockets, ensuring a flaky, even bake.

3. Bake the Puff Pastry

Place the sheet in the oven and bake for 17–20 minutes until golden and puffed. If the pastry rises unevenly, gently pierce any large air pockets with a fork and press lightly. Remove from oven and cool completely on a wire rack (10 minutes minimum) before assembling.

4. Assemble the Tart

Once cooled:

  • Spread sour cream evenly over the pastry (thickness ~5mm, like a thin pizza sauce).

  • Layer smoked salmon slices (overlap slightly for coverage).

  • Add cucumber slices, drained capers, chopped herbs, and marinated red onion.

  • Lightly spritz with lemon juice and season with freshly ground black pepper.

5. Serve

Cut the tart into small squares (4×4 cm) and serve immediately. For a more substantial dish, place each square on a bed of arugula or spinach.

User Comments & Pro Tips

  • Cheese Swap: Replace sour cream with goat cheese blended with capers (in a food processor) for a creamy, tangy twist.

  • Prep Ahead: Cut puff pastry into serving portions before baking (9 small squares for 4–6 people).

  • Variations:

  • Add Boursin cheese or cream cheese mixed with garlic for richness.

  • Pair with leftover cucumber, red onion vinegar, and lemon juice as a dressing.

  • Layer with arugula or spinach for added greens.

  • Feedback: “This was the best of 3 recipes I tried! The fresh topping method keeps everything crisp and flavorful.”

Enjoy your savory, flaky smoked salmon tart—perfect for gatherings or as a light meal! 🥐🧀