Samantha debunks completely baked puff pastry by making a mouthwatering tart with smoked salmon and herbs. This meal is genuinely #UnChoppable!
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Smoked Salmon and Herb Puff Pastry Tart
RECIPE THANKS TO UN-CHOPPABLE
Total: 1 hr 15 minutes (includes cooling time).
Active: 15 min.
Yield: 4 to 6 portions.
All-purpose flour, for dusting.
1 sheet frozen puff pastry (half of a 17-ounce package), thawed.
One 8-ounce package cream cheese, at room temperature level.
2/3 cup plain full-fat Greek yogurt.
Carefully grated enthusiasm of 1 lemon plus 2 tablespoons juice.
Kosher salt and freshly ground black pepper.
2 tablespoons drained capers, chopped.
2 tablespoons chopped fresh dill, plus 1 tablespoon leaves for serving.
3 tablespoons sliced fresh chives.
1 Persian cucumber, thinly sliced.
8 ounces very finely sliced smoked salmon.
Preheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.
Lightly flour a work surface and carefully unfold the puff pastry dough. Utilizing a rolling pin, present the dough into a 10-by-12-inch rectangular shape. Rating a 1-inch border along all 4 sides with a sharp knife then puncture the location inside the border all over with a fork. This permits steam to launch and a rim to increase around the tart.
Transfer the puff pastry to the ready baking sheet and bake, turning the pan halfway through, up until golden brown and puffy, about 18 minutes total. Get rid of the pastry from the baking sheet and permit it to cool on a cutting board or cake rack for 10 minutes. (see Cook's Note).
While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons sliced chives and set aside.
Prior to serving, uniformly spread the cream cheese filling over the baked pastry with a balanced out spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and spray the tart with the dill fronds, staying 1 tablespoon chives and some black pepper.
The puff pastry can be baked as much as 1 day beforehand. Store in an airtight container to keep it crisp.
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How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne|Food Network.