Smoked Salmon & Zucchini Tart
The delicious contrast of flaky puff pastry, creamy citrus pepper filling, smoked salmon, ribbons of zucchini, pops of saltiness from the capers makes this tart a winner! Perfect for easy entertaining, this tart will sit pretty on any table. Make the mixture a head for a stress free cook.
Serves 6
Effort: Easy/ moderate
Prep: 10 mins
Cook: 35 mins
Gluten free option
Ingredients
2 sheets of puff pastry
3 eggs
200g cream cheese, at room temperature
1/2 cup cream
1 tbsp citrus pepper - Mingle
3 spring onion, finely diced - save a sprinkle for the end
1/4 cup fresh dill, chopped
1 zucchini, sliced into ribbons.
100g smoked salmon
2 tsp capers
2 tsp sesame seeds
extra dill fronds for decoration.
Instructions
Preheat the oven to 200c/ 180c fan. If your puff pastry is frozen bring to room temperature. Place pastry into either 36x13 rectangle or 20cm tart tin with removeable base. Make sure the pastry comes up all sides nicely. Trim any excess pastry off.
Next, whisk together eggs, cream, cream cheese until smooth. Add the citrus pepper, chopped spring onion, 1/4 cup of dill and a pinch of salt or two. Stir to combine.
Pour the mixture into the pastry base.
Using your hands roll each zucchini ribbon into a spiral shape and sit them in the egg mixture facing upwards. You want to show off the deep green spiral pattern. See pics.
Carefully tear the smoked salmon into pieces and tuck in and around the zucchini.
Sprinkle the capers over the top, add extra dill fronds and chopped spring onion. brush the edges with a little milk and sprinkle with sesame seeds.
Cook on the middle shelf for 35 mins until the pastry is golden and the egg mixture is set.
Leave to cool for 10 minutes before serving, or allow to cool and serve at room temperature.
Hints & tips
Make gluten free - This tart can be adapted to be gluten free. Use gluten pastry - simply wise or Coles own are great gf puff pastry alternatives.
Pastry - Using puff pastry makes this tart light and flaky. Feel free to make your favourite pastry or use shortcut or filo pastry, if that’s what you have on hand.
Salmon - If you don’t like the strong taste of smoked salmon swap it to fresh salmon. Chop the fillet up into small chunks before adding to the tart.
Easy swaps - Ricotta or mascarpone can be used in place of cream cheese.
Zucchini ribbons - Use a peeler to make the zucchini ribbons. Using a peeler makes them thin and even.
Serving suggestion - Serve as part of a long lunch with salads and meat. This tart could also be the star of a light lunch with a garden salad.
Portion size - Serves 6 or more with smaller pieces. This recipe will double to make a extra large tart.
Storage - Store in the fridge for 3 days. Suitable for freezing.
