Smoked Salmon Brunch Tart
with Capers and Chive Cream Cheese
All the deliciousness of a bagel with lox in an elegant tart for brunch! Swoops of herby cream cheese, whipped with sour cream, make a luscious base for smoky salmon, perky pickled onions and briny capers!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Smoked Salmon
(Contains Salmon)
340 g
Puff Pastry
(Contains Soy, Wheat)
1 unit(s)
Shallot
1 unit(s)
Lemon
7 g
Chives
30 g
Capers
(May contain Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)
3 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Sour Cream
56 g
Spring Mix
28 g
Seed Blend
(May contain Sesame, Tree nuts, Milk, Wheat, Peanuts, Mustard, Gluten, Soy, Sulphites, Egg)
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet.
- Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through.) Poke centre of tart all over with a fork, avoiding the border.
- Bake in the middle of the oven until pastry is golden-brown and cooked through, 18-22 min. When tart shell is done, use parchment to carefully transfer from the baking sheet to a rack to cool slightly, 10-15 min.
- Meanwhile, peel, then thinly slice shallot.
- Zest, then juice three quarters of the lemon. Cut remaining lemon into wedges.
- Add shallots, lemon juice, 2 tbsp water and 1 tsp sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat.
- Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- While tart shell cools, drain capers.
- Thinly slice chives.
- Add cream cheese, sour cream, half the chives and lemon zest to another medium bowl. Season with pepper, then stir to combine. Set aside.
- Add 1 tbsp pickling liquid and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and seed blend, then toss to combine.
- Drain shallots, discarding pickling liquid.
- Spread herby cream cheese over centre of cooled tart, avoiding the border. Arrange smoked salmon, capers and shallots over top. Sprinkle with remaining chives.
- Cut tart into quarters.
- Divide tart and salad between plates.
- Squeeze a lemon wedge over top, if desired.