Introduction

The Smoked Salmon Cream Cheese Tarte Soleil is a stunning pastry that combines flaky puff pastry with a rich, savory filling. Perfect for entertaining, this elegant tart looks like the sun with its twisted rays and offers delightful flavors in every bite.

A golden-brown twisted puff pastry shaped in a circular flower pattern with a thick, round center sprinkled with black poppy seeds. Surrounding the center are 24 evenly spaced twisted segments made of light flaky layers with visible white and orange filling inside. The outer edges of the twists are shiny and slightly glossy, with a textured surface that shows the puff pastry's crispiness. The pastry sits on a white plate with a blue rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen
2/3 cup (150g) cream cheese, cold
1 shallot, peeled and diced
16 chive sprigs, finely chopped
¼ tsp freshly ground black black pepper
6 ounces (170g) smoked salmon, sliced
1 egg yolk
1 tbsp (15ml) milk
1 tbsp poppy seeds

Instructions

Step 1: Preheat your oven to 350°F (180°C) with a rack in the middle and line a baking sheet with parchment paper. In a small bowl, stir together the cream cheese, diced shallot, chopped chive, and black pepper. Set the filling aside in the fridge.
Step 2: Roll out the first sheet of puff pastry onto a large piece of parchment paper to a 12×12 inch (30x30cm) square. Cut the pastry into a 12-inch (30cm) circle by tracing around a round object like a large plate or Dutch-oven lid. Transfer the pastry circle, still on the parchment paper, onto a baking sheet and place it in the fridge. Repeat with the second sheet to get two same-sized dough rounds.
Step 3: Remove the first pastry circle from the fridge and spread the cream cheese filling evenly over it, leaving a 1-inch border around the edge. Layer the smoked salmon slices on top. Place the second pastry circle over the filling and gently press the edges to seal.
Step 4: Whisk together the egg yolk and milk, then brush this egg wash over the top of the tart. Sprinkle the poppy seeds evenly over the surface.
Step 5: Place a small glass upside down in the center of the tart as a guide. Using a sharp knife or pizza cutter, cut the tart into 16 equal strips by first cutting into quarters and then cutting each quarter into four. Gently twist each strip a few times to create the “rays” of the sun. Remove the glass and poke a small hole in the center for steam to escape during baking.
Step 6: Bake the tarte for 30 to 35 minutes until it is puffed and golden brown. Transfer to a serving platter and serve immediately.

Tips & Variations

To add extra flavor, mix some fresh dill or lemon zest into the cream cheese filling.
You can substitute smoked salmon with smoked trout or cooked shrimp for a different protein option.
Brush the tart with an egg wash for a shiny, golden finish, or omit for a more rustic look.
Use sesame seeds instead of poppy seeds for a nuttier topping.

Storage

Store any leftover tarte wrapped tightly in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven for about 10 minutes to restore the crispiness of the pastry before serving. This tart is best enjoyed fresh, as the puff pastry may lose some of its flakiness over time.

How to Serve

The image shows a round pastry arranged in a flower shape on a white plate with a blue edge, placed on a white marbled texture. The pastry has three main layers: a center circle covered with small black seeds, followed by 16 twisted golden-brown sections with visible layers of flaky dough and a reddish filling inside, each sprinkled with black seeds, and finally, 16 triangular outer pieces with a shiny, browned surface and poppy seeds. The whole pastry glistens with a golden crust, and there are two glasses of lemon water and part of a dark cloth next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tarte in advance?

Yes, you can assemble the tarte and keep it chilled in the refrigerator for up to a few hours before baking. Just cover it loosely with plastic wrap to prevent drying out.

What can I serve with the Smoked Salmon Cream Cheese Tarte Soleil?

This tarte pairs well with a simple green salad or a light cucumber and dill salad. A crisp white wine or sparkling water with lemon also complements the flavors nicely.