Smoked Salmon Puff Pastry Tart by Madelinethekitchen

Ingredients

• 1 sheet (approx. 250g) frozen puff pastry, thawed
• 1 egg (for egg wash)
• 1 tbsp everything bagel seasoning
• 1/2 cup (120ml) creme fraiche
• 1 tsp lemon juice
• 1 tsp caper brine
• 1/4 tsp salt
• 150g (5 oz) smoked salmon, torn into pieces
• 1 medium shallot, thinly sliced
• 2 tbsp capers
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, thinly sliced
• 1/2 tsp lemon zest

Instructions

1. Preheat oven to 200°C (400°F). Roll out thawed puff pastry on a parchment-lined sheet tray.
2. Score a 1-inch border around the edges with a knife and prick the center area with a fork; bake for 15 minutes until slightly puffed.
3. Whisk together creme fraiche, lemon juice, caper brine, and salt in a small bowl; set aside.
4. Remove pastry from oven, brush borders with egg wash, sprinkle with everything bagel seasoning, and bake for another 10 minutes until deep golden brown.
5. Cool the pastry completely on a wire rack to prevent the cream from melting.
6. Spread the creme fraiche mixture over the cooled center, then layer with shallots, capers, dill, chives, and pieces of smoked salmon.
7. Finish with a light drizzle of extra creme fraiche, additional herbs, and lemon zest before slicing into squares.