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If you want to wow folks at brunch without spending all morning over the stove, this flaky smoked salmon and creamy goat cheese dish is your golden ticket. The puff pastry crust is rich and airy, and the filling is just the right mix of smoky, cheesy, and fancy. I first made this for my sister’s baby shower when I needed something fancy but easy—and now it’s my lazy-day hero.
The first time this hit my table was a last-minute brunch when I wanted something gorgeous but didn’t want to live in the kitchen. The buttery pastry and that awesome salmon-goat cheese combo got everyone asking what I’d done before they even finished a slice.
Ingredients
- Frozen puff pastry: Let it thaw as the package says—it’s the speedy route to a golden, crisp base
- Large eggs: These hold the whole filling together and make it rich
- Whipping cream: It helps keep things smooth and creamy, but whole milk or half and half work fine too
- Kosher salt: Boosts flavor without making anything too salty
- Tabasco hot sauce: Just a splash for extra depth—don’t worry, it doesn’t taste spicy
- Smoked salmon: Go for cold-smoked for the softest, most flavorful result
- Crème fraîche or goat cheese: Their tangy bite cuts the richness and keeps it exciting
- Green onions: Gives mellow onion flavor without overshadowing the rest
- Fresh dill: Brightens everything with classic herby freshness
Step-by-Step Instructions
- Let Your Quiche Rest:
- Once it’s out of the oven, give it at least 5 minutes before slicing so the insides can settle and stay tidy. This also helps the flavor come together. Sprinkle over extra dill and green onion if you’re feeling fancy.
- Bake It All:
- Put the eggy mix in the pastry shell you just baked partway. Drop in chunks of smoked salmon—make sure a few peek through for pretty looks. Finish with clumps of goat cheese or swirls of crème fraîche. Scatter on the green onions and dill. Slide it in the oven for 30–35 minutes and pull it when the center isn’t jiggly but still a bit soft.
- Mix Up the Filling:
- While that crust is busy getting golden, grab a bowl and whisk your eggs, cream, salt, and hot sauce till it’s all smooth. Make sure you don’t see any wiggly egg white pieces left—this bit keeps it all creamy and perfect.
- Get Your Crust Ready:
- Roll your thawed pastry on a floured counter so it covers your pie dish and has sides that climb up a little. Trim around for a neat fit and push it gently into place. Prick the bottom with a fork a bunch of times to keep it from bubbling up. Drop in foil and fill with dry beans or pie weights to help it bake flat. Pop it in a hot (375°F) oven for 15 minutes until the edge looks light golden.
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This is the dish that made me feel like I could actually cook for real. Every bite shatters with flaky pastry and creamy, delicate filling—it looks difficult, but honestly? It’s shockingly easy and always gets a round of applause.
Perfect Pairings
This rich, creamy dish is super with just a basic little salad—peppery arugula with a splash of lemon does the trick. Serve it at brunch with some fresh berries and bubbly (mimosas, anyone?). For dinner, roasted skinny green beans or asparagus are the best sides: tasty without stealing the spotlight.
Make It Your Own
If you want to switch things up, go wild! Mix in caramelized onions for sweetness. Switch dill with fresh tarragon or thyme for a new pop. Toss in a few capers for brine. Swap the salmon for bacon, ham, or keep it veggie with spinach and sautéed mushrooms. This puff pastry method is your blank canvas.
Storage and Reheating
Pop leftovers in the fridge under a cover, and they’ll last up to 3 days. For warming up slices, stick them in an oven at 325°F for about 10 minutes till they’re just right. Skip the microwave unless you’re cool with soggy crust. Whole one to reheat? Cover with foil and bake at 325°F for about 20 minutes, then pull off the foil for the last 5 so the top gets crispy again.
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This is one of those rare dishes that looks super fancy but feels like a breeze. You’ll look like a pro—no stress required.
Frequently Asked Questions
- → Can I use something else instead of goat cheese?
Sure, you can swap goat cheese with ricotta, feta, or cream cheese. Each choice tastes a bit different—feta is saltier and cream cheese is more mellow than goat cheese.
- → What's the trick to knowing when it's done baking?
The outside will be firm and the middle should still wobble just a tiny bit if you shake the pan. Stick a knife around an inch from the middle—it should come out mostly clean. It'll finish firming up while it cools off.
- → Can I prep this dish in advance?
Absolutely! You can make it one or two days before and stash it in the fridge. Warm it at 325°F until hot, or just eat it cold. You can even freeze the cooked tart for three months.
- → What sides work well with this salmon tart?
Goes great with a leafy salad tossed with lemony dressing, roasted asparagus, or a simple cucumber salad. For breakfast vibes, try it with fruit or some crispy potatoes.
- → Can I use cooked fresh salmon instead of smoked?
You can! Just make sure your fresh salmon is fully cooked—pan-sear or roast it first. Then pull it apart into big flakes before mixing it in.
- → What exactly is blind baking and why do it?
Baking just the crust on its own first keeps the pastry from getting soggy after you add the wet filling. Using pie weights helps keep the crust flat so it doesn’t blow up or shrink down.