Puff Pastry Salmon Tart

This easy puff pastry salmon tart is a quick and elegant meal, perfect for brunch, lunch, or a light dinner. With a creamy, zesty topping and buttery, flaky crust, it’s both simple and impressive. You can use smoked salmon or lox, and it pairs beautifully with fresh herbs and everyday ingredients like cream cheese.

Ingredients Needed

• 1 sheet frozen puff pastry, thawed but still cold
• 115g (4 oz) cream cheese, softened at room temperature
• 2 tbsp sour cream
• ½ tsp lemon zest
• 1 tsp fresh lemon juice
• 2 tbsp thinly sliced spring onions (scallions), plus extra for garnish
• 2 tsp finely chopped fresh parsley
• 2 tbsp capers, drained and rinsed
• 140g (5 oz) smoked salmon or lox

How To Make Puff Pastry Salmon Tart

1. Preheat the oven: Set the oven to 220°C (425°F).
2. Prepare the pastry: Roll out the puff pastry on a lightly floured surface to about 38 x 25 cm (15 x 10 inches). Place it on a parchment-lined baking sheet.
3. Form the crust: Lightly dampen the edges with water, then fold them in by about 2.5 cm (1 inch) to create a border.
4. Score the edges: Using a sharp paring knife, trim just the very outer edge of the pastry to help the crust puff up evenly. Try to remove as little dough as possible.
5. Dock the base: Prick the centre of the pastry all over with a fork to prevent it from puffing too much.
6. Bake the pastry: Bake for around 15 minutes, or until puffed and golden. Remove from oven and let it cool completely.
7. Make the cream cheese spread: In a medium bowl, mix the cream cheese, sour cream, lemon zest, lemon juice, scallions, parsley, and capers until smooth.
8. Assemble the tart: Once the pastry has cooled, spread the cream cheese mixture evenly over the centre (inside the border).
9. Add the salmon: Lay the smoked salmon slices over the cream cheese layer.
10. Garnish and serve: Sprinkle with extra sliced scallions. Cut into wedges and serve immediately.

Recipe Tips

• Keep the puff pastry cold: Don’t let the pastry get too warm before baking—it helps it puff up nicely and stay crisp.
• Trim the outer edge carefully: This small step helps the tart rise evenly and gives you a neat, bakery-style finish.
• Prick the base well: Use a fork to poke the centre of the pastry so it doesn’t rise too much and stays flat for the toppings.
• Cool the pastry completely: Wait until the tart shell is fully cool before spreading the cream cheese mix, or it will melt and turn runny.

How To Store Leftovers?

First, let the leftover puff pastry salmon tart cool until it reaches room temperature. Then place it in an airtight container and refrigerate. It will stay fresh in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 slice (1 of 6)

• Calories: 328
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 27mg
• Sodium: 422mg
• Potassium: 104mg
• Total Carbohydrate: 2g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 9g

Try More Puff Pastry Appetizers:

• Puff Pastry Salmon Bites
• Puff Pastry Brie Honey
• Puff Pastry Brie Garlic