This tart with smoked salmon can be multitasked into an appetizer, a side dish, or perhaps a brunch dish.
1 tablespoon butter
1 tablespoon olive oil
3 cups yellow onion, chopped
1/4 cup sour cream or crème fraîche
1/4 cup soft goat cheese
2 large eggs
1 1/2 teaspoons coarsely ground black pepper, divided
4 ounces chopped hot- or cold-smoked salmon
1 sheet frozen puff pastry, thawed
1/4 red onion, very thinly sliced
1/4 cup thinly sliced green onions, divided
How to Make It
Melt butter with olive oil in a large skillet over medium-low heat. Add yellow onion, and cook 20 minutes or until golden. Let cool slightly.
Whisk together sour cream, goat cheese, eggs, and 3/4 teaspoon pepper. Stir in yellow onion and hot-smoked salmon. (If using coldsmoked salmon, do not add at this time.)
Unfold the puff pastry on a parchmentor nonstick foil-lined baking sheet. Roll evenly to remove wrinkles. Fold over edges 1/2 inch, and press lightly to form a raised crust. Sprinkle with remaining 3/4 teaspoon pepper. Spread onion mixture evenly over the pastry, leaving a border of about 1/2 inch. Top with sliced red onion and half of the green onions. Bake at 425° for 20 minutes or until the pastry is golden. (If using cold-smoked salmon, cut into strips, and place on top of tart after baking.) Sprinkle with remaining green onions. Serve warm or at room temperature.
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I made this recipe once and forgot to save it. Big mistake because it is so delicious. Everyone keeps talking about it. I am glad I found it again. Oh, and it is SO easy to make! I served this with salad and other small plates for brunches or light lunch.
A recipe with potential, but I would make changes next time. The topping tastes great without the salmon, it's not really necessary. Also it's a bit rich and the cream mixture overwhelms the onions. Next time, I'd cut back on the eggs and sour cream.
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