Smoked Salmon All-Butter Puff Pastry Tarts
with Dill Cream Cheese and Pickled Shallots
Like a posh twist on your favourite bagel — these golden puff tarts, topped with cream cheese, smoked salmon, and pickled shallots, are made for effortless entertaining.
Cals 516 · Prot 15 · Carbs 41 · Fat 33
Global Eats
45 min
Like a posh twist on your favourite bagel — these golden puff tarts, topped with cream cheese, smoked salmon, and pickled shallots, are made for effortless entertaining.
Cals 516 · Prot 15 · Carbs 41 · Fat 33
Global Eats
Ingredients
Puff pastry
Smoked Salmon Slices
6*
100 Grams
Organic Eggs
5*
1 Piece
All-Butter Puff Pastry
4*10*11*
250 Grams
Fresh dill
15 Grams
Lemon
1 Piece
Cream cheese
4*
120 Grams
Pickled shallots
Shallots
1 Piece
White balsamic vinegar
14*
30 ML
White sugar
5 Grams
Salt
0.3 Tsp
Capers
20 Grams
Allergens
*6 Fish, *5 Eggs, *4 Milk, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2159 / 516 |
| Fats (g) | 33.2 |
| of which saturated (g) | 9.2 |
| Carbohydrates (g) | 41 |
| of which sugars (g) | 7.2 |
| Fibers (g) | 2.9 |
| Proteins (g) | 14.9 |
| Salt (g) | 1.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Form
- Preheat the oven to 200°C (no fan), and line a baking tray with baking paper.
- Whisk the egg.
- Gently unroll the puff pastry, keeping it on the same baking paper it comes with.
- Slice it down in half, then across to form 4 squares or rectangles.
- Cut thin strips around each piece, and press the strips on top to create a border.
- Transfer the puff pastry to the tray (with its baking paper).
- Lightly brush all over with the egg wash.
2 Pre bake
- Bake the puff pastry at the bottom or lowest rack of your oven for 15-20 min until the puff pastry is golden brown in colour, and the centre is cooked through.
- After 15 min, If the puff pastry is browning too quickly at the edges and the centre is not fully baked, loosely cover with foil or baking paper.
Tip! Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen and cooked crust.
3 Prep
- Meanwhile, separate and slice the smoked salmon into smaller pieces.
- Peel and finely chop or slice the shallots into half moons.
- Pick and finely chop the dill, reserving some fronds to garnish.
- Slice the lemon in quarters.
4 Make pickled shallots
- In a small bowl, combine the white balsamic vinegar, sugar and a good pinch of salt.
- Add the shallots and capers and mix to combine.
- Set aside to marinate.
5 Mix dill cream cheese
- In another small bowl, combine the cream cheese, dill, and a squeeze of lemon to taste.
6 Serve
- Cool the puff pastry then lightly press down the centre to create a pocket.
- Divide the dill cream cheese amongst each one, and top with layers of smoked salmon, and pickled shallots.
- Serve with the remaining wedges of lemon.
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