Rating: 4.5 stars
6 Ratings
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This tart with smoked salmon can be multitasked into an appetizer, a side dish, or perhaps a brunch dish.

Recipe by Coastal Living December 2006


Credit: Jean Allsopp

Recipe Summary

Makes 6 appetizer servings or 4 brunch servings


Ingredient Checklist


Instructions Checklist
  • 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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