Easy recipe: Smoke salmon tart by chef George Duran

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides similar tanginess with fewer calories

Open the puffed pastry and lay it flat on a baking sheet lined with parchment paper.

Score the border of the pastry about half an inch with the back side of a pairing knife.

Puncture holes throughout the center of the pastry.

Make an egg wash and brush it on the border of the pastry.

Sprinkle everything bagel seasoning around the border of the pastry.

In a bowl, combine marscapone, lemon zest, and an egg, then whisk until smooth.

Spread the marscapone mixture evenly across the pastry.

Preheat the oven to 425°F (218°C).

Bake the tart for about 25 to 30 minutes until golden.

Let the tart rest for about 10 minutes after coming out of the oven.

Load the tart with thinly sliced smoked salmon, draping it decoratively.

Garnish with red onions, cherry tomatoes, capers, dill, and drizzle with pomegranate molasses.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens