Salmon Tart with Crème fraîche, Dill & Piment d’Espelette

salmontartSavory tarts are easy to make, versatile and tasty. With a roll of puff pastry, some cream or cheese and a few bits and pieces from your fridge, you are well on your way to a quick and satisfying dinner.
Yesterday I made a tart with crème fraîche and smoked salmon which we really enjoyed. I added a touch of piment d’Espelette for a little ‘kick’. Serve it with a simple green salad and a buttery Chardonnay.

Salmon Tart with Crème fraîche, Dill & Piment d’Espelette
Serves 4

  • 1 roll of puff pastry (40x 24cm)
  • 225g crème fraîche
  • 100g quality smoked salmon (I used the sustainable one from Fish Tales — LOVE their products!)
  • fresh dill
  • 6 small sun-dried tomato halves, chopped
  • 1 tsp piment d’Espelette

Preheat the oven to 200C and line a baking tray with baking paper. Unroll the puff pastry and place it on the baking tray. Spread the crème fraîche over the surface of the pastry, leaving an edge free all around. Tear the salmon in pieces and arrange over the tart. Scatter with the dill and sun-dried tomatoes. Sprinkle with the piment d’Espelette. Bake the tart for approx. 25 minutes until golden brown. So delicious!

 

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