Description
The Smoked Salmon and Dill Tart is a delightful blend of flaky puff pastry, creamy herbaceous filling, and fresh toppings. This versatile dish is perfect for brunch, appetizers, or light meals, and its elegant presentation makes it a crowd-pleaser. Serve it with a crisp green salad or a chilled glass of white wine for an unforgettable meal.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped
- 1 teaspoon capers, drained
- 4 ounces smoked salmon, thinly sliced
- 1 cup arugula
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to smooth the edges. Transfer it to the prepared baking sheet.
- Use a knife to lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through.
- Prick the inside of the border with a fork to prevent excessive puffing.
- Bake the puff pastry for 12-15 minutes, or until golden and puffed. Remove from the oven and let it cool slightly.
- While the pastry cools, mix the cream cheese, sour cream, lemon zest, and fresh dill in a bowl until smooth. Season with salt and pepper to taste.
- Spread the cream cheese mixture evenly inside the border of the cooled puff pastry.
- Top with slices of smoked salmon, arugula, and a sprinkle of capers.
- Drizzle with olive oil and garnish with additional dill, if desired.
- Slice into portions and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes