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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.
5 from 24 votes
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  • 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


  • 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!

Did you make this recipe?

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