It’s the Oscars continued…. Of course, I didn’t stop at just a tray of Dulce de Leche Brownies, though that would have been fine, I continued on to make a smoked salmon tarte that is reminiscent of a tarte flambee. I admit that I did not feel like messing with making a dough for the crust, so I used puff pastry and the tart still tasted wonderfully crisp and was accented with a beautiful buttery flavor. Perfect for hors d’oeuvres and filling enough for a light lunch or dinner.
Smoked Salmon Tarte
1 puff pastry, unrolled and cooked
1 large onion, sliced and sauteed until caramelized
2 Tbsp marinated artichoke hearts, finely minced
Assemble: Spread caramelized onions across puff pastry, leaving about 1 inch of crust showing. Spread a thin layer of creme fraiche. Crumble smoked salmon evenly across the tart. Sprinkle with artichoke hearts. Cut into serving sizes and enjoy.