How to Prepare Yummy Smoked Salmon Brunch Tart

Smoked Salmon Brunch Tart. This tart is pretty to look at and delicious to eat, in part thanks to a layer of smoked salmon hiding beneath that row of asparagus. It makes an elegant addition to brunch or lunch, or can be cut into small squares and served as an appetizer. If a little of the egg filling drifts over the edge of the pastry while it.

Why I picked this recipe: I like just about all things involving smoked salmon and/or tangy crème fraîche, so this tart was an obvious choice. This recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. You can have Smoked Salmon Brunch Tart using 10 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Smoked Salmon Brunch Tart

1. It's 1 of gluten free pastry sheet.
2. You need 1 of egg beaten.
3. It's 6 tablespoons of dairy free cream cheese.
4. It's 150 g of smoked salmon.
5. Prepare 1/2 of small red onion finely sliced.
6. It's 1 of avocado diced.
7. You need of Large handful of rocket.
8. Prepare 1 tsp of chives.
9. Prepare of Zest of one lemon.
10. Prepare of Salt and pepper for seasoning.

The Best Smoked Salmon Brunch Recipes on Yummly Eggs Royale (smoked Salmon Eggs Benedict), Smoked Salmon Crepes Rolls, Brunch Salad With Fried Eggs And Smoked Salmon. Remove the tart case from the fridge. Line the pastry tart case with greaseproof paper and fill with baking beans or uncooked rice.

Smoked Salmon Brunch Tart instructions

1. Preheat the oven to 180 oC Roll out the pastry sheet Cut into 4 equal sized rectangles and place on a lined baking sheet Lightly score a border 1 cm from the edge of each rectangle and brush with a beaten egg Prick the middle with a fork Bake for 12 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart Allow to cool before topping.
2. Spread on the dairy free cream cheese Top with the salmon, red onion, rocket, avocado, chives and lemon zest Season to taste Serve.

Season well with salt and freshly ground black pepper. Pour the leek mixture into the cooked pastry case. Place the smoked salmon over the top of the leek mixture filling. Creme fraiche gives this rich salmon tart a wonderfully tangy flavor. Look for creme fraiche in the dairy section of your grocery store or make your own.

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