Smoked Salmon Cream Cheese Tarte Soleil
This Smoked Salmon Cream Cheese Tarte Soleil – known as a “Sun Tart”, in English – is a gorgeous tear-and-share French appetizer. It features two layers of buttery puff pastry with a filling of cream cheese and smoked salmon, cut and twisted into tearable strands. This is a very simple recipe for a really impressive appetizer for the Holiday season! What is a Tarte Soleil? A Tarte Soleil, which literally translates to “Sun Tart” in English, is a savory puff pastry appetizer that is typically made in the shape of…
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen
- 2/3 cup (150g) cream cheese, cold
- 1 shallot, peeled and diced
- 16 chive sprigs, finely chopped
- ¼ tsp freshly ground black black pepper
- 6 ounces (170g), smoked salmon, sliced
- 1 egg yolk
- 1 tbsp (15ml) milk
- 1 tbsp poppy seeds
Instructions
- 1
Preheat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.
- 2
Step 1 - Prepare the filling. In a small bowl, stir together the cream cheese, diced shallot, chopped chive and black pepper. Set aside in the fridge.
- 3
Step 2 - Prepare the puff pastry. Roll out the first sheet of puff pastry onto a large piece of parchment paper to a 12x12 inch (30x30cm) square. Then, cut the pastry into a 12-inch (30cm) circle. You can do so free-handedly or you can place a round object over the pastry (ie. a large plate or Dutch-oven lid) and use a sharp knife to trace the circle. Transfer the pastry round, still on the parchment paper, onto a baking sheet and set in the fridge. Repeat with the second sheet of pastry, to get two same-size dough rounds.
- 4
Step 3 – Assemble the tart. Take the first pastry circle out of the fridge. Spread the filling evenly over top, leaving a 1-inch border all around. Cover with the smoked salmon slices. Carefully place the second pastry circle on top and lightly press the border to seal.
- 5
Whisk together the milk and the egg yolk, and brush it atop the tart. Sprinkle evenly with poppy seeds.
- 6
Step 4 – Set a small glass upside down in the middle of the pastry circles (to make the sun’s “body”). Using a sharp knife or pizza cutter, cut away from the glass in quarters. Then, cut each quarter into 4 equal strips – making 16 strands (“rays”) in total.
- 7
Step 5 – Gently twist each strand a few times to form twists. Remove the glass from the center and poke a little hole in the center (for steam to release from when baking).
- 8
Bake for 30 to 35 minutes, until puffed and golden brown. Transfer onto a serving platter and serve immediately.