Everything Smoked Salmon Tart
This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 1 to 2 tablespoons everything seasoning (recipe below)
- 1 large egg + 1 teaspoon water, lightly beaten for egg wash
- 2/3 cup whipped cream cheese
- 3 to 4 ounces smoked salmon
- quick pickled onions, for garnish
- fresh dill, for sprinkling
- capers, for garnish
- thinly sliced lemon
my everything seasoning
- 2 tablespoons dried minced onion
- 2 tablespoons toasted sesame seeds (I also added in black sesame here!)
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced garlic
- 1 teaspoon flaked sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
- Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire thing with the egg wash. Sprinkle the edges of the sheet with the everything seasoning.
- Bake the puff pastry for 20 to 25 minutes, until it’s golden brown and puffy, If it’s puffed up a lot in the center, you can poke it with a fork to deflate it a bit.
- Let the pastry cool slightly. Gently spread the cream cheese over the tart. This will be tricky because it will lift a few flakey bits from the top of the pastry, but that’s okay! That’s why it is important to use whipped cream cheese - it is light and fluffy and not as heavy as the non-whipped cream cheese.
- Layer the smoked salmon on top of the cream cheese. Sprinkle on the pickled onions, fresh dill, capers and another pinch of everything seasoning. Add on a squeeze of fresh lemon. Slice and serve!
my everything seasoning
- Stir everything together until combined. This makes extra so store it sealed in your pantry!
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