Smoked Salmon Brunch Tart

Name: Smoked Salmon Brunch Tart with Capers and Chive Cream Cheese
Total time: 45 min
Yield: 2
Cuisine: Canadian
Ingredients: 100 g Smoked Salmon; 340 g Puff Pastry; 1 unit(s) Shallot; 1 unit(s) Lemon; 7 g Chives; 30 g Capers; 3 unit(s) Cream Cheese; 2 unit(s) Sour Cream; 56 g Spring Mix; 28 g Seed Blend; 0.13 tsp Pepper*; 0.13 tsp Salt*; 1 tsp Sugar*; 1 tbsp Oil*

with Capers and Chive Cream Cheese

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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!

Allergens:

Salmon

•Soy

•Wheat

•Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes

Cooking Time10 minutes

DifficultyMedium

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 contain 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 contain Soy, Tree nuts, Peanuts, Milk, Mustard, Sesame, Sulphites, Wheat, Egg)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tsp

Sugar*

1 tbsp

Oil*

Nutrition Values

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

Instructions

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.

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.

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.

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.