This Smoked Salmon and Dill Tart is an elegant appetizer or light meal, perfect for a sophisticated brunch, a romantic dinner, or an impressive gathering. The flaky pastry crust is a delightful contrast to the creamy, tangy filling, complemented by the delicate smokiness of the salmon and freshness of the dill. It's a show-stopper without being fussy, and I’m always asked for the recipe whenever I make it! One time, my friend Sarah raved about it for a week after we had it at a party. It’s a recipe that truly brings people together, and let me tell you, it's surprisingly easy to make!

The key to this recipe is balance: the richness of the cream cheese and sour cream, the bright notes of the dill, and the salty, smoky character of the salmon. The pastry crust, though seemingly simple, requires careful attention to ensure a flaky, tender texture. Don’t be afraid to experiment—this tart serves as a delightful blank canvas for your culinary creativity. Maybe add some lemon zest next time, or capers? The possibilities are endless! Just remember, food should be fun; don’t be scared to personalize this recipe.

Smoked Salmon and Dill Tart

Name: Smoked-Salmon-and-Dill-Tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Smoking
Ingredients: 1 1/2 cups All-purpose flour; 1/2 teaspoon Salt; 1/2 cup Cold unsalted butter; 1/4 cup Ice water; 8 ounces Cream cheese; 1/4 cup Sour cream; 2 Eggs; 1/4 cup, chopped Fresh dill; 1/4 teaspoon Salt; 1/4 teaspoon Black pepper; 4 ounces Smoked salmon

This sophisticated Smoked Salmon and Dill Tart is a surprisingly easy recipe that combines flaky pastry, a creamy filling, and the smoky delight of salmon for a truly unforgettable taste experience.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This is crucial for a perfectly baked tart. Make sure it's fully preheated before you put your tart in!
In a large bowl, whisk together the flour and salt. This ensures everything is evenly combined and no pockets of salt end up in your crust!
Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. If you're using a food processor, pulse until you get that crumbly texture; be careful not to over-process.
Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix; overmixing will create a tough crust, which we want to avoid!
Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it tightly in plastic wrap and chill for at least 30 minutes. This chilling is essential; it allows the gluten to relax, preventing shrinkage during baking.
On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. If it cracks, don't worry, just gently patch it up with your fingers. It's okay if it's not perfect; it'll still be delicious!
Carefully transfer the dough to your 9-inch tart pan. Gently press it into the bottom and up the sides. Trim any excess dough, and prick the bottom with a fork. This prevents air bubbles and ensures an even bake.
Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes. This step is called blind baking. It's so important; It pre-bakes the crust to prevent it getting soggy from the filling.
Remove the weights and parchment paper. Bake for another 5-7 minutes until the crust is lightly golden brown. This makes sure the bottom is cooked through and has a nice crispy texture!
While the crust is baking, prepare the filling. In a medium bowl, gently mix together the cream cheese, sour cream, eggs, dill, salt, and pepper. Make sure the cream cheese is softened; room temperature works best for easy mixing.
Once the crust is baked, carefully pour in the cream cheese mixture, spreading evenly. If you overfill it, it might overflow a bit while baking.
Arrange the smoked salmon slices on top of the cream cheese mixture. The beauty of this is you can arrange them how you like; it's a chance to be creative!
Bake for 20-25 minutes or until the filling is set and lightly golden. If you have a thermometer, the center should register around 160°F (71°C).
Let the tart cool completely on a wire rack before serving. This allows the filling to set properly; patience is a virtue in baking!
Once cool, carefully remove the tart from the pan. Slice and serve. Enjoy! Hopefully, it turns out deliciously!

📝 Notes

Make sure your butter is very cold.
Don’t overmix the dough, as this could result in a tough crust.
Blind baking the crust will help to prevent it becoming soggy.
Allow the tart to cool completely before serving to allow the filling to set properly. Impatience will ruin your masterpiece!