Smoked Salmon & Cream Cheese Tarte Soleil
A stunning sun-shaped puff pastry tart filled with creamy herbed cheese and silky smoked salmon. Crisp on the outside, rich and savory inside—easy to make, impressive to serve.
Time
Prep: 15 minutes
Chill: 10 minutes
Bake: 20–25 minutes
Total: ~45 minutes
Ingredients
2 round sheets puff pastry (thawed if frozen)
200 g cream cheese, softened
100–120 g smoked salmon, thinly sliced
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, finely chopped
1 tbsp fresh chives or parsley, chopped
Black pepper, to taste
1 egg, beaten (for egg wash)
Sesame seeds or poppy seeds (optional)
Instructions
1. Prepare filling
In a bowl, mix cream cheese, lemon juice, zest, dill, chives, and black pepper until smooth.
2. Assemble base
Place one puff pastry round on a baking tray lined with parchment paper.
Spread cream cheese mixture evenly, leaving a 2 cm border.
3. Add salmon
Arrange smoked salmon slices evenly over the cream cheese.
4. Top & shape
Place the second pastry round on top. Press edges gently to seal.
Place a small glass in the center and press lightly (do not cut through).
Cut from the glass outward into 16 equal strips.
Twist each strip twice in the same direction.
5. Chill
Chill in the fridge for 10 minutes to help hold shape.
6. Bake
Brush with egg wash and sprinkle seeds if using.
Bake at 200°C (400°F) for 20–25 minutes until golden and puffed.
Serving
Serve warm or slightly cooled
Garnish with fresh dill and lemon wedge.
Perfect with a green salad or brunch spread
Tips
Keep pastry cold for best puff
Don’t add salt—smoked salmon is already salty
Twist gently to avoid tearing
Variations
Use herbed ricotta + cream cheese mix
Add capers for a classic touch
Swap smoked salmon for smoked trout
Nutrition information
Calories: ~320
Fiber:19g
Protein: ~10 g
Fats:10g
Rich, satisfying, and party-perfect