Description
An elegant and savory tart featuring flaky puff pastry topped with tender salmon and a rich, herbed custard, perfect for brunch or a light dinner.
Ingredients
Scale
For the Crust:
- 1 sheet frozen puff pastry, thawed
- 8 oz fresh salmon fillet, skin removed and cut into small cubes
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 egg yolk, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Roll out puff pastry on a parchment-lined baking sheet and prick all over with a fork. Brush edges with egg wash and bake for 10 minutes until lightly golden.
- In a bowl, whisk together eggs, heavy cream, Parmesan, dill, chives, lemon zest, salt, and pepper to make the custard.
- Heat olive oil in a skillet over medium heat. Add salmon cubes and cook for 2-3 minutes until just opaque but not fully cooked. Remove from heat.
- Arrange salmon evenly over the pre-baked puff pastry. Pour the custard mixture over the salmon, spreading gently.
- Bake for 20-25 minutes until the custard is set and the pastry is golden brown. Let cool for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.