Smoked Salmon Tart

1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed and unfolded
1 slightly beaten egg
1 teaspoon water
2 tablespoons snipped fresh chives
3 teaspoons prepared horseradish
1/4 teaspoon garlic salt
1/2 cup purchase creme fraiche, Homemade Creme Fraiche (see below), or dairy sour cream
3 ounces smoked salmon (lox style), cut into thin strips
3 tablespoons finely chopped red onion
1/4 cup chopped walnuts

Roll puff pastry sheet into a 15×10-inch rectangle on a lightly floured surface. Cut rectangle in half lengthwise to form two 15×5-inch rectangles. From edges of each rectangle, cut two lengthwise 3/4-inch-wide strips and two crosswise 3/4-inch-wide strips. Set aside the eight pastry strips.

Place the pastry rectangles on an ungreased baking sheet. Combine egg and water. Brush onto the rectangles. Place four pastry strips atop edges of each rectangle like a frame, trimming to fit. Brush strips with egg mixture. Prick the pastry rectangles all over with the tines of a fork.

Bake in a 375°F. oven about 20 minutes or until light golden brown.

Remove from oven. If center portions have puffed higher than edges, prick gently with tines of fork. Cool completely on wire racks.

Stir chives, horseradish, and garlic salt into creme fraiche or sour cream. Spread over baked crusts. Arrange salmon on top. Sprinkle with red onion and walnuts. To serve, cut each tart into small rectangles.

Makes 24 servings.

Creme Fraiche

Stir together 1/2 cup dairy sour cream and 1/4 cup whipping cream (do not use ultra-pasteurized cream) in a small bowl. Cover and refrigerate for 24 hours, stirring occasionally. Store in refrigerator up to 1 week.

Makes 3/4 cup.

Make-Ahead Tip
Bake the puff pastry as directed the morning of the party. Cool and loosely cover with foil. Prepare creme fraiche mixture and store tightly covered in the refrigerator. Assemble the tarts just before serving.

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