The perfect quick appetizer for guests: crisp puff pastry, creamy cream cheese, smoked salmon, a touch of bite from red onion, and briny capers. Fresh lemon zest and herbs finish the flavor beautifully. Simple to make, striking on the table, and always the first dish to disappear.
Ingredients
- Frozen puff pastry, thawed — 1 sheet (8.8–10.6 oz | 250–300 g)
- Egg — 1, beaten (for brushing)
- Sesame seeds — 1 tbsp | 1 tbsp
- Cream cheese — 4.2 oz | 120 g
- Smoked salmon — 5.3 oz | 150 g
- Red onion — 1/4, thinly sliced
- Capers — 1–2 tbsp, rinsed
- Fresh dill or parsley — 2 tbsp, finely chopped
- Lemon — zest of 1/2 to 1 lemon
- Ground black pepper — to taste
Step-by-step recipe
- Preheat the oven to 392°F | 200°C. Line a baking sheet with parchment paper.
- Thaw the puff pastry according to the package instructions, then gently roll it out to about 1/8 inch | 3 mm thick and transfer it to the parchment.
- Score a frame 5/8 inch | 1.5 cm from the edge, cutting only partway through the pastry. Prick the center all over with a fork so it stays flat.
- Brush the edges with the beaten egg and sprinkle with sesame seeds.
- Bake for 15–18 minutes, until deeply golden. Transfer the base to a rack and let it cool for 5–10 minutes.
- Spread the center with the cream cheese in a smooth, even layer.
- Top with smoked salmon, red onion, capers, and herbs. Finish with fresh lemon zest and black pepper to taste.
- Cut the tart into squares and serve immediately or within 1 hour.
Serving and storage
Serve the tart warm or at room temperature. Store leftovers in the refrigerator for up to 24 hours; reheat for 5–7 minutes at 356°F | 180°C before serving to bring back the crispness. Do not freeze the assembled tart.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- To keep the base crisp, do not spread the cheese onto a hot pastry shell; let it cool slightly first.
- Variations: add thin cucumber or avocado slices; swap sesame for a seed mix (sesame + poppy); use scallions instead of red onion for a milder flavor.
- Cheese options: mix the cream cheese with a spoonful of horseradish or yogurt for a brighter, lighter filling.
- Salmon: lightly salted or cold-smoked salmon both work well; slice it thinly so it does not overpower the tart.
Nutritional value per serving
| Calories | 285 kcal |
| Protein | 11 g |
| Fat | 20 g |
| Carbohydrates | 19 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
FAQ
Can I make the tart ahead of time?
The base bakes beautifully in advance: bake it, let it cool, and store it tightly wrapped for up to 24 hours. Add the topping just before serving to preserve the crisp texture.
What can I use instead of smoked salmon?
Lightly salted trout, herring matjes for a different note, or gravlax all work well. For a fish-free version, use thin slices of roasted beetroot and capers.
How do I avoid a soggy base?
Prick the center of the pastry with a fork, bake until deeply golden, and let the base cool slightly before adding the cheese. Avoid a filling that is too wet or too thick.