Smoked Salmon Sun Tart {Puff Pastry Appetizer}
Smoked Salmon Sun Tart {Puff Pastry Appetizer}, an easy and quick recipe to prepare at home and serve on any occasion!
When I mention a sunburst tart, I bet you can immediately picture the scene: the appetizers arrive, everyone takes a slice, and that famous tart disappears in the blink of an eye. That’s precisely what I love most: the simplicity, no need for cutlery, just a dish placed in the center of the table, and a convivial moment that unfolds effortlessly. The sunburst tart is a bit like the queen of appetizers at home, the one we pull out when we want to please without any fuss. And frankly, with children running around everywhere, it’s almost the perfect recipe: simple, fun, and they can even help decorate it.
For this version, I chose smoked salmon, using my salmon rillettes recipe. You’ll see, it’s a garnish that works just as well as a winter appetizer, for Christmas or New Year’s Eve, as it does a refreshing spring or summer appetizer, on the patio or in the garden. In short, it’s the perfect all-purpose recipe that I love to pull out whenever I have guests and am short on time.
By the way, if you’re still wondering how to easily make a sunburst puff pastry tartlet, I’ve prepared a short step-by-step tutorial. It’s very simple; you’ll find it further down this page.
And if you fancy mixing things up, the sunburst tart goes with almost anything: tapenade, pesto, onion confit, chorizo cream… or even chocolate spread for those with a sweet tooth. One base, a thousand possibilities…
Smoked Salmon Sun Tart {Puff Pastry Appetizer}
Here are the ingredients you will need to prepare this salmon tart:
- Store-bought or homemade puff pastry (even better!)
- Smoked salmon or trout
- One large shallot, finely chopped
- Creamy soft cheese
- Pink pepper
- Fresh chopped dill and chives
- Lemon zest
- Salt and pepper
- One egg yolk for glazing
You can of course vary this recipe or add some ingredients. I particularly like to incorporate a finely chopped spring onion stalk, freshly grated parmesan cheese or some seeds (sunflower, flax, sesame…).
How to make a sun tart with puff pastry?
I always start with two store-bought puff pastry sheets.
Next, the shaping is what gives this sunburst tart its charm. Roll out the first layer of dough, spread the filling, leaving a neat border, moisten the edges, place the second layer of dough on top, and press lightly.
Then cut 20 strips (an even number), without cutting all the way to the center. You can place an inverted glass in the center to help you maintain a consistent shape. Twist each strip, all in the same direction or alternating directions for a different effect. Bake until the tart is golden brown, resulting in a beautiful sunburst cake with pretty rays.
Other appetizer recipes you might like:
Smoked Salmon Sun Tart {Puff Pastry Appetizer}
Ingredients
- 2 rolls of puff pastry or 500g of homemade puff pastry
- 1 egg yolk
For the garnish
- 100 g smoked salmon
- 1 large shallot finely chopped
- 2 tablespoons chopped fresh dill and chives
- 1/2 teaspoon pink peppercorns
- 1 teaspoon lemon zest
- 150 g cream cheese
- Salt and pepper
Instructions
- Start by preparing the filling.In a food processor, combine the diced salmon, chopped shallot, chopped herbs, pink peppercorns, and zest. Season with salt and pepper.Blend until smooth, then add the cream cheese and blend again.
- Preheat your oven to 180°C (350°F).
- Roll out the first sheet of puff pastry onto a baking sheet, leaving the parchment paper underneath.
- Spread the filling over the pastry, leaving a 1.5 cm (½ inch) border.
- Lightly moisten the edge of the pastry with a little water, then cover with the second sheet of puff pastry, pressing lightly with your fingertips.
- Using a small knife, cut 20 or 22 strips of dough, being careful not to cut it completely through.If you wish, you can place an inverted glass in the center and cut each strip into four pieces.
- Gently roll the small strips of dough from the center outwards, making several turns.If the dough softens and warms up during shaping, feel free to place the tart in the freezer for a few moments.
- Brush with a beaten egg (you can add a tablespoon of milk).
- Bake for 30 to 35 minutes, until the tart is golden brown.Let it cool slightly, then transfer it to a serving dish.Enjoy it by pulling on the twisted strips.
