Quick Smoked Salmon Tart

4 servings


45 minutes

total time


1/2 cup thinly sliced red onion (about 1/2 small onion)


3 tablespoons red wine vinegar

1 frozen puff pastry sheet (9 to 14 ounces; brands vary), thawed

1 cup sour cream or crème fraîche

4 to 6 ounces sliced smoked salmon

1 to 2 Persian cucumbers, thinly sliced

1 tablespoon capers, drained

Fresh dill or parsley or both, for serving

Lemon wedges for serving

Freshly ground black pepper


Heat the oven to 425 degrees. In a small bowI, toss onion with a pinch of salt, then add vinegar and toss again. Set aside, tossing occasionally, until ready to serve.

Line a sheet pan with parchment and lay the pastry on top. With a fork, vigorously poke the pastry, deeply, from edge to edge. This will help it to remain flaky but not puffy (eliminating the potential for air pockets), so the toppings may be easily layered on later.

Place the sheet pan on the middle rack and bake the pastry until golden and flaky, 17 to 20 minutes. (It will rise slightly, but should deflate. If it doesn’t, gently poke a hole and press down lightly on any air pockets). Let cool completely.

When pastry is cool, spread sour cream over the surface like sauce on a pizza. Top with the salmon, cucumber, capers, dill and drained pickled onion. Spritz with lemon and season with pepper. Cut into squares to serve.


Serving Size




Total Fat

15 g

Saturated Fat

7 g

Unsaturated Fat

6 g

Trans Fat

0 g




374 mg

Total Carbohydrate

8 g

Dietary Fiber

1 g

Total Sugars

3 g


9 g

4 servings


45 minutes

total time
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