If an everything bagel, salmon, and cream cheese got together, you’d get this Smoked Salmon Tart! Whipped cream cheese, salmon, fresh dill, and red onions is layered on puff pastry to make this easy breakfast or brunch.
Smoked salmon breakfast tart on puff pastry
Puff pastry, smoked salmon, and dill cream cheese is a combination you never knew you needed in your life! You’ll find all three on every piece of this Smoked Salmon Tart. It’s an elegant and showstopping, yet simple breakfast, brunch, or lunch.
Buttery and flaky puff pastry is the base of this tart, just like my Prosciutto and Egg Tart. From there, it’s topped with everything but the bagel seasoning, whipped cream cheese infused with fresh dill, and ruby red cold smoked salmon. Red onions (or pickled red onions) and capers complete this delicious meal and make every bite feel like an indulgent lox bagel!
Making a breakfast tart with puff pastry is also a fun way to eat pizza first thing in the morning. The best part is it’s healthy, light, and so flavorful!
Ingredients and substitutions
- Puff pastry – Just one sheet of storebought frozen puff pastry makes this brunch tart quick and easy. Make sure the pastry is thawed in the fridge before you start.
- Everything but the bagel seasoning – Buy the storebought seasoning or make it yourself by combining sesame seeds, poppy seeds, minced dried garlic, minced dried onion, and sea salt.
- Smoked salmon – Storebought wild-caught cold smoked salmon is buttery and soft with a hint of salty flavors. You can also use homemade dill cured salmon or smoke salmon filets yourself.
- Cream cheese – Cream cheese is a tangy and soft spreadable cheese that’s almost always a part of bagels with smoked salmon. For this recipe, the cream cheese is whipped with fresh dill for a light and airy texture and added flavor.
- Tart toppings – I topped the finished smoked salmon cream cheese tart with raw red onions, cherry tomatoes, capers, and more fresh dill. You can add even more if you want, like pickled red onions, arugula, avocado, or pickled radishes.
How to make a smoked salmon tart
This salmon puff pastry tart is easy to make in less than 30 minutes! Here’s how it’s done:
- Prepare the pastry: Place the thawed puff pastry on a parchment-lined baking sheet. Poke holes all over with a fork to allow for steaming, then score the edges with a knife.
- Brush and season: Brush the pastry with egg wash and sprinkle the edges with everything bagel seasoning.
- Blind bake: Bake the pastry until it’s crisp and golden brown.
- Make the cream cheese spread: Mix the cream cheese and dill together in a bowl, then spread it onto the cooled pastry.
- Assemble the salmon tart: Add the salmon, halved tomatoes, capers, red onions, and dill on top of the tart. Cut into pieces with a pizza cutter, then serve!
Tips and tricks
- Keep the puff pastry cold – Thaw the frozen puff pastry in the fridge and keep it in there until it’s time to assemble the tart.
- If the unbaked puff pastry cracked – Dip your fingers in some water and gently close the cracks.
- Did the center of the baked pastry puff up? Use a fork to gently deflate it.
- Large serving or individual servings – If you’re serving a crowd, you can bake the puff pastry as one large sheet. It can also be cut into squares if you want everyone to have their own smaller, individual tart.
- If the raw onion flavor is too strong – Rinse the sliced onions in warm water and scrunch them to remove the strong flavor.
Serving suggestions
You’ll love snacking on this tart for breakfast, brunch, and lunch. Make the meal complete with all of these complementary side dishes:
- Breakfast: Pair each slice with fried, hard-boiled, or scrambled eggs, fresh fruit, and bacon pancakes first thing in the morning.
- Brunch: The tart is a real crowd-pleaser at Sunday brunch parties, especially when served with crispy potato latkes, everything bagels, arugula salad, fresh fruit, and bacon and cheddar biscuits.
- Lunch: Enjoy a slice on its own for lunch or pair it with roasted vegetables and a simple green salad.
Looking for more crowd-pleasing brunch recipes?
- Easy Cheese Danish Recipe
- Tater Tot Breakfast Casserole
- Smoked Salmon Eggs Benedict
- Lox and Bagel Brunch Board
If you try this Smoked Salmon Tart let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Smoked Salmon Tart
Ingredients
- 1 sheet puff pastry thawed
- 1 large egg
- 1 tablespoon water
- 2 tablespoons everything but the bagel seasoning
- 4-5 oz whipped cream cheese room temperature
- 4-5 oz smoked salmon
- ½ cup baby tomatoes halved
- ¼ cup fresh dill torn and divided
- 2 tablespoons capers drained for garnish
- ¼ small red onion thinly sliced for garnish
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and unfold thawed puff pastry, using fingers with some water to close any cracks in the folds.
- Poke holes all over the puff pastry with a fork except the edges. Using a butter knife, gently score the edges (about 1 inch around). Brush the entire thing with the egg wash (whisk 1 egg with 1 tablespoon of water in a small bowl). Sprinkle the edges of the sheet with the everything seasoning.
- Bake for 20-25 minutes or until golden brown.
- Remove from oven and let it cool on a cooling rack for about 5 minutes. If the center puffed up, use a fork and deflate it gently.
- In a bowl, mix more than half of the torn dill, leaving some for garnish. Spread on the puff pastry.
- Add salmon, halved tomatoes, capers, thinly sliced red onions (to remove the strong onion flavor, rinse onions in warm water and scrunch to remove the onion flavor, pat fry). Top with dill and using a pizza cutter or a sharp knife, cut in half and then in thirds to get 6 pieces. Serve with a arugula salad tossed with olive oil, lemon and salt.
Notes
- If the puff pastry has cracks once unfolded, use your fingers with some water to close any cracks in the folds.
- To remove the strong onion flavor, rinse onions in warm water and scrunch to remove the onion flavor, pat dry.
Olga
Easy, beautiful and sooo yummy!
Irina
10/10 recommend- AMAZING! Thank you Lena for this recipe. Cannot wait to make it many more times! It was a huge hit for us.