If an everything bagel, salmon, and cream cheese got together, you’d get this Smoked Salmon Tart! Puff pastry is layered with cream cheese, salmon, fresh dill, and red onions to make this easy breakfast or brunch.
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.