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Peppered Three-Onion Tart with Smoked Salmon

Jean Allsopp
Yield Makes 6 appetizer servings or 4 brunch servings
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

  1. 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.

  2. 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.)

  3. 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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