Smoked Salmon Tart w/ Everything Bagel Spice

If you want an impressive lunch/brunch dish, this recipe fits the bill.

I made a "smoked salmon pizza" thing a while back using Naan bread, which everyone loved, but this one is more impressive (and also requires a bit more work).

You create a pretty frame with "everything but the bagel" spice (I find the Trader Joe's brand way too salty for me, so I buy an organic brand, which I like better).

The original recipe calls for WHIPPED cream cheese (easy to spread on the pastry), but I opted for sour cream.

You can assemble this about an hour ahead of time and keep in a cool place (I opt for my garage!).

Here's how to make it:

You roll out a sheet of defrosted puff pastry, just enough to fit a small 1/2 sheet pan, and prick it all over with a fork.

Brush it all over with an egg wash (which is just 1 egg, whisked with fork....simple).

Sprinkle sesame seeds or everything bagel spice all around the edges, creating a border, like a frame.

Bake the pastry at 400F for about 20-25 minutes until golden brown.
You will notice the pastry will puff up.    Don't worry, just gently deflate it by pressing it down with your hand, or a spatula.

Let the pastry cool down before adding the toppings.

I spread sour cream, then topped with good quality smoked salmon, capers and my quick pickled onions.

Cut into squares and serve!  

So good!


Carol from California said…
This sounds yummy Stacey. Did you stop having the “print” feature on your recipes.? I try not to print all the colorful pictures. Paper waste etc. I can usually reduce to 3 pages, but using the print feature more convenient.
DawnieMS66 said…
Definitely having a go at this one. I certainly don't need the bagel.
Bebe said…
Carol, you can print recipes (or anything else) by using this helpful site:

Allows you to edit out anything you don’t want, size (or remove) any photos, etc. Terrific.

Now, for Stacey:

Where can I find your quick pickled onion recipe? Just bought some lovely red onions and would like to make some. Thank you!