Quick Smoked Salmon Tart
Updated April 23, 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!
I precut the puff pastry into serving portions before baking. This is excellent as an appetizer or a main.
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.
Jacques Pepin actually should be given credit here. This is right out of his Fast Food My Way cookbook and series from a while back.
These were a hit, but if I were to make again I would: Cut before baking - cutting into smaller pieces with all the toppings was a bit messy Use the zest of whole lemon and either mix it with the cheeses or sprinkle on top Use a combination of cream cheese and other cheeses and maybe yogurt to lighten up Sprinkle with everything-but-the-bagel seasoning.
This is a very disappointing recipe! Agree with the many comment about the puff pastry being too much for the toppings. Made as called for in the original recipe. It was a fairly gloppy mess. The toppings/creme fraiche were fine but the puff pastry prepared and docked as suggested was just too much. Might be good on toasted baguette slices or crackers but this is not worth the effort. 1 star.