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!
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.
I couldn’t get dill so I used parsley and it was delicious! To serve, I cut squares with a pizza cutter and put each square in a cupcake paper. This made it them easi to serve and eat as a finger food since the sour cream can be a little messy.
For a little pizzazz, substitute caviar for the capers. I use a local chive sour cream dip Anderson Erickson (incredible dairy), instead of straight sour cream, great flavor and easier to spread. Similar to a thick cut potato chip with AE chive dip, smoked salmon, and caviar topping for New Years Eve appetizer
This recipe is KILLER! I made it as written-EVERYONE loved it! An absolute keeper and easy -so easy- to make. Another remarkable NYT recipe. Thank you!