Smoked Salmon Cream Cheese Tarte Soleil Recipe
A stunning and delicious Smoked Salmon Cream Cheese Tarte Soleil featuring flaky puff pastry, creamy herb-infused cream cheese, and savory smoked salmon. This visually impressive tarte is perfect for appetizers or entertaining guests, combining elegant presentation with rich flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Halal
Ingredients
Puff Pastry
- 2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen
Cream Cheese Filling
- 2/3 cup (150g) cream cheese, cold
- 1 shallot, peeled and diced
- 16 chive sprigs, finely chopped
- ¼ tsp freshly ground black pepper
Toppings & Finish
- 6 ounces (170g) smoked salmon, sliced
- 1 egg yolk
- 1 tbsp (15ml) milk
- 1 tbsp poppy seeds
Instructions
- Prepare the Filling: In a bowl, combine the cold cream cheese with the diced shallot, finely chopped chives, and freshly ground black pepper. Mix thoroughly until the mixture is smooth and well blended.
- Roll Out the Puff Pastry: On a lightly floured surface, roll out each sheet of thawed puff pastry to a roughly 12-inch circle. Place one circle onto a baking sheet lined with parchment paper.
- Assemble the Tarte Base: Spread the cream cheese mixture evenly over the puff pastry circle, leaving about a 1-inch border. Arrange the smoked salmon slices evenly on top of the cream cheese layer.
- Top with Second Puff Pastry Circle: Place the second puff pastry circle on top of the salmon layer, gently pressing down around the edges to seal the two layers together.
- Create the Sunburst Design: Using a knife, gently mark the edge border (about 1 inch) all around the tarte. Then, starting from the edge of the filling circle, cut evenly spaced strips towards the edge, taking care not to cut all the way through the border. Twist each strip gently to form the sunray effect.
- Brush with Egg Wash: In a small bowl, whisk together the egg yolk and milk. Carefully brush this mixture over the top of the tarte to give it a beautiful golden color once baked. Sprinkle poppy seeds evenly over the top.
- Bake the Tarte: Preheat the oven to 400°F (200°C). Bake the tarte on the center rack for about 25-30 minutes or until puff pastry is golden brown and cooked through.
- Cool and Serve: Remove the tarte from the oven and allow it to cool slightly on a wire rack before serving to ensure the filling sets a bit and it slices cleanly.
Notes
- Ensure the cream cheese is cold for easier mixing and better consistency.
- Use a sharp knife when creating the sunburst design to get clean cuts without tearing the pastry.
- If you prefer, substitute poppy seeds with sesame seeds for a different flavor and texture.
- Serve the tarte warm or at room temperature for the best taste experience.
- This recipe can be prepared a few hours ahead; refrigerate after assembly and bake just before serving.
