Salmon Puff Pastry Tart

Why You’ll Love This Recipe

This tart is a perfect combination of crispy, golden puff pastry and rich, tender salmon. It’s customizable, visually impressive, and comes together quickly using store-bought puff pastry. With just a few fresh ingredients and a creamy base, you can create a dish that looks fancy but is surprisingly easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheet, thawed
• Cooked or smoked salmon (flaked)
• Cream cheese or ricotta
• Dijon mustard (optional)
• Lemon zest and juice
• Fresh dill or chives, chopped
• Egg (for egg wash)
• Salt and black pepper
• Optional toppings: capers, red onion slices, arugula, or everything bagel seasoning

Directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry on the prepared baking sheet. Use a knife to lightly score a ½-inch border around the edges, being careful not to cut all the way through.
3. In a bowl, mix cream cheese (or ricotta) with lemon zest, a little lemon juice, chopped herbs, salt, pepper, and optional Dijon mustard.
4. Spread the cheese mixture evenly inside the scored border of the puff pastry.
5. Top with flaked salmon, distributing it evenly across the tart.
6. Brush the border of the pastry with a beaten egg for a golden finish.
7. Bake for 20–25 minutes, or until the pastry is puffed and golden and the filling is heated through.
8. Remove from oven and let cool slightly. Garnish with more herbs, capers, or fresh greens if desired.
9. Slice and serve warm or at room temperature.

Servings and timing

Serves 6–8
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Smoked salmon version: Use cold-smoked salmon and bake the tart without it, adding the salmon after baking for a lox-style finish.
• Cheese swap: Try goat cheese, feta, or mascarpone in place of cream cheese.
• Veggie add-ons: Add sautéed leeks, spinach, or asparagus before baking.
• Herb blend: Use fresh dill, tarragon, or parsley for different flavor profiles.
• Mini tarts: Cut puff pastry into smaller rectangles for individual servings.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven until warmed through and crisp. Avoid microwaving, as it can make the pastry soggy. Freezing is not recommended, as the texture of the pastry may change.

FAQs

Can I use frozen salmon?

Yes, just make sure it’s fully thawed and cooked before adding it to the tart.

Do I have to cook the salmon before baking?

For best texture, it’s recommended to use pre-cooked or smoked salmon. Raw salmon may release too much moisture during baking.

Can I make this tart ahead of time?

You can assemble the tart a few hours ahead and refrigerate until ready to bake. Bake just before serving for best results.

Can I use a different type of fish?

Yes, cooked trout, tuna, or even crab can be substituted for salmon.

Is puff pastry the same as phyllo dough?

No—puff pastry is buttery and flaky, while phyllo is thinner and crispier. Puff pastry is best for this recipe.

How do I keep the bottom from getting soggy?

Preheating your baking sheet in the oven before placing the tart on it can help keep the bottom crisp.

Can I serve this tart cold?

Yes, it can be served at room temperature or chilled, though the pastry is crispest when warm.

What’s a good sauce to serve with it?

A drizzle of lemon-dill yogurt sauce or a creamy mustard dressing pairs beautifully.

Can I make it dairy-free?

Use a dairy-free cream cheese alternative and skip the egg wash or use plant milk.

What should I serve with this tart?

Pair with a fresh green salad, roasted vegetables, or a light soup for a complete meal.

Conclusion

Salmon Puff Pastry Tart is an elegant, easy-to-make dish that combines the rich flavors of salmon with a creamy base and crisp, golden pastry. Whether you’re serving it for brunch, a light dinner, or as a party appetizer, this tart is sure to impress with both taste and presentation.

Salmon Puff Pastry Tart

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Salmon Puff Pastry Tart is a crisp, golden tart made with flaked salmon, creamy cheese, and fresh herbs on a buttery puff pastry base. Elegant, easy, and perfect for brunch or light dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 6–8
• Category: Main / Appetizer
• Method: Baking
• Cuisine: Modern / European

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup cooked or smoked salmon, flaked
• 4 oz cream cheese or ricotta
• 1 tsp Dijon mustard (optional)
• 1 tsp lemon zest
• 1–2 tsp lemon juice
• 1–2 tbsp fresh dill or chives, chopped
• 1 egg (for egg wash)
• Salt and black pepper, to taste
• Optional toppings: capers, sliced red onion, arugula, everything bagel seasoning

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold puff pastry on the sheet and lightly score a ½-inch border around the edges.
3. In a bowl, mix cream cheese (or ricotta) with lemon zest, juice, herbs, mustard, salt, and pepper.
4. Spread cheese mixture within the scored border of the pastry.
5. Top evenly with flaked salmon.
6. Brush the border with a beaten egg.
7. Bake for 20–25 minutes, or until pastry is puffed and golden.
8. Cool slightly, garnish with fresh herbs or toppings, and slice to serve.

Notes

• Pre-cooked or smoked salmon works best to avoid excess moisture.
• Preheat the baking sheet for a crisper tart bottom.
• Serve warm or at room temperature.

Nutrition

• Serving Size: 1 slice (1/8 of tart)
• Calories: 280
• Sugar: 1g
• Sodium: 360mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 55mg