When the craving for something cosy meets a movie night with friends, this smoked salmon and colourful tomato tart is exactly what you want on the table. It’s quick to put together, looks impressive, and is made to share: pop it in the middle, slice it into squares and let everyone tuck in between scenes.
The base is crisp puff pastry, topped with poppy seeds, sesame and crispy onions for extra crunch. On top go a soft dill cream cheese, juicy tomatoes, Smokin’ Brothers smoked salmon and a few capers for a bright, salty kick. And if you love playing with colours and textures in the kitchen, you might also enjoy this deep dive into tomatoes, perfect for choosing the right varieties to cook with.
Let’s make it.
Ingredients
For one rectangular baking tray (serves about 4–6 ):
- 1 sheet rectangular puff pastry
- 200 g Smokin' Brothers smoked salmon (belly)
- 3 colourful tomatoes (yellow, red, orange)
- ½ red onion
- 1 spring onion
- 125 g cream cheese
- fresh dill, to taste
- poppy seeds
- crispy fried onions
- sesame seeds
- a few capers
- 1 egg
- a splash of sparkling water
Method
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Prepare the puff pastry base
Unroll the puff pastry and lay it on a baking tray lined with baking paper.
Using the tip of a knife, gently score a border all the way round, without cutting right through – this will help the edges puff up and turn crisp in the oven. Make a few small X-shaped cuts along the sides to stop the middle from ballooning as it bakes.
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Flavour the surface
Crack the egg into a small bowl and beat it. Brush it over the pastry, then sprinkle generously with poppy seeds, crispy fried onions and sesame seeds.
This gives you a really tasty, extra-crunchy base.
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Bake the pastry
Bake in a preheated oven at 180°C for about 10–15 minutes, or until golden and well risen around the edges. Take it out and leave it to cool slightly so the cream doesn’t melt as soon as it hits the pastry.
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Make the dill cream cheese
While the pastry is in the oven, finely chop the dill. Put the cream cheese in a bowl, add the dill and a splash of sparkling water to loosen it.
Mix with a spatula or fork until smooth, light and easy to spread.
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Prep the vegetables
Wash and dry the tomatoes, then slice them. Thinly slice the red onion and spring onion, keeping some of the green tops back for garnish.
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Assemble the tart
Once the pastry is warm rather than hot, spread the dill cream cheese over the centre, leaving the border uncovered so it stays nice and crisp. Arrange the tomato slices over the top, mixing up the colours and shapes so it looks vibrant.
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Add the smoked salmon and finishing touches
Lay generous folds of Smokin’ Brothers smoked salmon over the tomatoes.
Scatter over the red onion, spring onion and a few capers. Finish with a little extra fresh dill, if you like.
Tips for the perfect movie night
Serving: cut the tart into bite-sized squares and serve on a wooden board in the middle of the table so everyone can help themselves.
Twist: add a little grated unwaxed lemon zest over the top for an extra fresh, summery lift.
This crispy smoked salmon tart is one of those effortless, mood-setting recipes: ideal for a summer movie night, a relaxed supper with friends or an aperitivo-style spread.
Discover our selection of smoked products here.