Best Smoked Salmon Tart Recipes

SMOKED SALMON AND HERB PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
• Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart.
• Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note)
• While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside.
• Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper.

SMOKED SALMON SOUFFLé TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a flour-dusted surface and use to line a 22cm tart tin, leaving the excess pastry overhanging the edge. Line with baking parchment and baking beans, and bake blind for 15 mins. Remove the paper and bake for 10 mins more.
• Meanwhile, make the filling: put the butter, flour and milk in a pan. Heat, stirring all the time, until it makes a very thick, smooth sauce. Stir in the egg yolks, lemon zest, dill and seasoning.
• Beat the egg whites in a clean bowl with an electric hand whisk until they hold their shape, then fold carefully into the sauce.
• Tear the salmon slices into large pieces and arrange half over the base of the tart with half the goat's cheese. Spoon over the soufflé sauce, then arrange the remaining salmon and cheese on top with some extra dill and black pepper. Bake for 25-30 mins until puffed up and golden. Trim the pastry edges. Transport still in the tin, or on a serving plate, wrapped with foil.

CREAMY SMOKED SALMON AND DILL TART

Steps:

• Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.

SAVORY PUFF PASTRY TART WITH SMOKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a tart pan.
• Combine eggs, creme fraiche, parsley, chives, salt, and pepper in a bowl and mix until well combined.
• Line the greased tart pan with puff pastry. Spread smoked salmon over the bottom, followed by Gruyere cheese. Pour egg mixture on top.
• Bake in the preheated oven until eggs have set and puff pastry has risen and browned, about 45 minutes.

SMOKED SALMON, FENNEL AND HERBED MASCARPONE TART

Steps:

• Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
• Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
• In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
• Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
• In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
• On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
• Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
• Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
• To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.

SMOKED SALMON, DILL & ONION TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. On a floured board, roll out the pastry to about the thickness of a £1 coin. Press into a 20cm tart tin with a removable bottom. Line the pastry with greaseproof paper and fill with baking beans. Bake for 20-25 mins until the sides of the pastry turns golden brown. Remove the baking beans and greaseproof paper and prick all over the base and sides of the pastry with a fork. Put the tart shell back into the oven for another 10 mins until the base is cooked and the pastry is biscuity brown all over. Leave to cool on a wire rack.
• In a saucepan, cook the onions in the olive oil for 5 mins until soft. Season with salt and pepper if you like, and set aside to cool. Stir together the lemon juice and crème fraîche, and then set aside.
• Assemble the tart: spread the onion over the base and arrange the smoked salmon pieces on top. Sprinkle over the capers, dill and lemon zest. Keep the tart in its tin, cover with cling film or foil and refrigerate until serving, drizzled with crème fraîche.

SMOKED SALMON TART FOR A CROWD

Steps:

• Make the pastry: Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.
• Make the horseradish cream: Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.)
• Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round.
• Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two.
• Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.) Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.

RADISH AND SMOKED SALMON TART

Steps:

• Preheat the oven to 400 degrees F. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough, then fold in each about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush all over with the egg wash.
• Bake the dough until crisp and golden brown, about 25 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten, if necessary. Remove to a rack and let cool.
• Meanwhile, soak the sliced radishes in a large bowl of ice water until crisp and just starting to curl, about 15 minutes; drain and pat dry with paper towels.
• Mix the garlic-herb cheese spread and heavy cream in a medium bowl until smooth. Whisk the vinegar, tarragon, parsley and a pinch of kosher salt in a large bowl. Add the radishes and smoked salmon and toss to coat.
• Spread the cheese mixture on the cooled crust, then pile the radishes and smoked salmon on top. Sprinkle with flaky sea salt.

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Liberally butter a 9-inch tart pan with a removable base.
• For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
• On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
• For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
• In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
• Cut the tart into wedges. Serve warm or chilled.

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART RECIPE - (4.4/5)

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Liberally butter a 9-inch tart pan with a removable base. For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes. On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes. For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top. In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan. Cut the tart into wedges. Serve warm or chilled.

SMOKED SALMON AND DILL TART

Steps:

• Line a non-stick or greased and floured 20 x 4 cm deep tart tin (preferrably a springform pan).
• Cover with foil or greaseproof paper, fill with pie weights or rice and bake for 10 minutes at 400 F or 200 C.
• Remove the foil and bake for another 10 minutes.
• Meanwhile, beat of whisk the two egg yolks, the whole eggs and the cream until smooth.
• Strip the dill from its stalk, chop coarsely and add to the mixture, along with some freshly ground black pepper.
• Arrange the smoked salmon in the pastry shell.
• Pour over the egg and bake for 10 minutes.
• Reduce the heat to 325 F or 170 C and cook for another 25 minutes or until just set.
• Allow to rest for at least five minutes before removing the sides from the pan and serving warm or cold.

SMOKED SALMON TART

Steps:

• MAKE THE PASTRY: Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour. MAKE THE HORSERADISH CREAM: Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.) Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round. Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two. ASSEMBLE THE TART: Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.) Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.

SMOKED SALMON AND GOAT CHEESE TART

Steps:

• Preheat oven to 400 degrees. Prepare crust. Cut butter into flour, add salt, cheese and almonds and blend until crumbly. Press into bottom and sides of a buttered standard-size pie plate. Reserve some crumbs for top of tart. Prepare Filling In food processor, pulse sour cream, yoghurt and goat cheese until blended. Add 1/2 beaten eggs, pulse until incorporated, add remaining eggs, pulse until blended. Add smoked salmon and pulse until blended, but with some small bits of salmon still visible. Add tabasco,lemon juice, onion and tarragon. Blend in with spatula. Pour into prepared tart shell, cover with remain crumbs.Bake in the middle of oven for 30-45 minutes, depending on your oven. When top rises and is brown, it's done. Remove from oven and let sit at least 10 minutes before serving.