Flaky Salmon Goat Cheese (Print Version)
# Ingredients:
→ Base Layer
01 -
1 sheet of puff pastry, thawed from frozen
→ Creamy Custard Mix
02 -
4 whole eggs
03 -
1 cup of whole milk, half-and-half, or heavy cream
04 -
1/2 teaspoon of coarse salt
05 -
A few sprinkles of Tabasco sauce
→ Toppings and Add-Ins
06 -
4 oz of chopped smoked salmon
07 -
1/4 cup of goat cheese crumbles or crème fraiche
08 -
2 tbsp of freshly chopped dill
09 -
2 tbsp of sliced green onions
# Instructions:
01 -
Preheat your oven to 375° F. Sprinkle flour onto your counter and roll the puff pastry flat. Cut the pastry into a round shape and line a pie tin or baking dish with it, making sure it fits snugly up the edges. Cut off any pastry sticking out past the edges.
02 -
Use a fork to poke holes in the pastry's base. Lay a foil sheet over the pastry, pressing gently into the sides, and add pie weights or dry beans to cover the bottom. Bake for 15 minutes.
03 -
While the crust is baking, grab a large measuring cup or bowl and beat together the eggs, whole milk or cream, salt, and a splash of Tabasco until smooth.
04 -
Pour the creamy egg mixture into your baked puff pastry shell. Scatter chunks of smoked salmon on top. Add small dollops of goat cheese or crème fraiche and sprinkle with fresh dill and green onions.
05 -
Pop it back in the oven for 30 to 35 minutes, or until the eggs look firm. Let it sit out for about 5-10 minutes before slicing, or let it cool to room temperature. Add extra green onions and dill for garnish if you'd like!
# Notes:
01 -
This fancy dish can be served warm or cooled, so it's a hit for brunch with friends!
02 -
The buttery puff pastry crust pairs perfectly with the smooth and rich filling.