Smoked Salmon Brunch Tart
Serves 2 | with Capers and Chive Cream CheeseCalories
:
1180 kcalProtein
:
31g proteinTotal
:
45 minutesDifficulty
:
MediumAllergens:
- Salmon
- Soy
- Wheat
- Milk
- Sulphites
- Tree nuts
- Milk
- May contain traces of allergens
- Soy
- Peanuts
- Mustard
- Sesame
- Wheat
- Egg
All the deliciousness of a bagel with lox in an elegant tart for brunch! Swoops of herby cream cheese, whipped with sour cream, make a luscious base for smoky salmon, perky pickled onions and briny capers!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Smoked Salmon
(Contains: Salmon)
340 g
Puff Pastry
(Contains: Soy, Wheat)
1 unit(s)
Shallot
1 unit(s)
Lemon
7 g
Chives
30 g
Capers
(May be present: Sulphites, Tree nuts, Milk)
3 unit(s)
Cream Cheese
(Contains: Milk)
2 unit(s)
Sour Cream
(Contains: Milk)
56 g
Spring Mix
28 g
Seed Blend
(May be present: Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
Nutrition facts
Calories1180 kcal
Fat77 g
Saturated Fat35 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber7 g
Protein31 g
Cholesterol95 mg
Sodium1880 mg
Trans Fat1.5 g
Potassium600 mg
Calcium250 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Zester
•Medium Bowl
•Measuring Spoons
•Strainer
•Large Bowl
•Whisk
Cooking Steps
1
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet.
- Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through.) Poke centre of tart all over with a fork, avoiding the border.
- Bake in the middle of the oven until pastry is golden-brown and cooked through, 18-22 min. When tart shell is done, use parchment to carefully transfer from the baking sheet to a rack to cool slightly, 10-15 min.
2
- Meanwhile, peel, then thinly slice shallot.
- Zest, then juice three quarters of the lemon. Cut remaining lemon into wedges.
- Add shallots, lemon juice, 2 tbsp water and 1 tsp sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
- Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat.
- Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
3
- While tart shell cools, drain capers.
- Thinly slice chives.
- Add cream cheese, sour cream, half the chives and lemon zest to another medium bowl. Season with pepper, then stir to combine. Set aside.
- Add 1 tbsp pickling liquid and 1 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and seed blend, then toss to combine.
4
- Drain shallots, discarding pickling liquid.
- Spread herby cream cheese over centre of cooled tart, avoiding the border. Arrange smoked salmon, capers and shallots over top. Sprinkle with remaining chives.
- Cut tart into quarters.
- Divide tart and salad between plates.
- Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The smoked salmon and herby cream cheese combination is a crowd-pleaser; the pickled shallots and capers add a bright, briny contrast.
- Ease of prep: Several reviewers found the recipe more time-intensive than expected, making it better suited to a relaxed brunch than a busy weekday.
- Suggestions: Watch the pastry closely, as many reviewers found it browned faster than the suggested time; starting to check around 15–18 minutes can help avoid burning. Some found the cream cheese spread overpowering, so consider using a lighter hand to let the salmon flavour come through. Reducing the capers and pickled shallots by about half is worth considering if you prefer a less salty result.
- Leftovers: Reviewers noted the tart works well as a light dinner and that leftovers kept well.
