Smoked Salmon & Parmesan Brunch Tarts
What would be a Sunday Brunch without a little indulgence? As the weather is picking up and spring being on the rise, most Sunday mornings are not as gloomy anymore as in previous weeks. The sun gleaming brightly through the windows makes me never wanting to leave the kitchen table, but to keep on sipping coffee and eating crispy bread rolls for hours. If you are feeling a bit decadent this coming Sunday, why not try these Smoked Salmon and Parmesan tarts with cream cheese served alongside a glass of bubbly? Not only will those flaky tarts be a feast for the eyes and your palate, but a sure-fire way to impress any guest. A toast to the perfect brunch delight!
For 6 Tarts
1 pack puff pastry (ready rolled, ca. 375g)
75 – 100g Parmigiano-Reggiano cheese, grated
100 – 150g cream cheese
100 – 150g smoked salmon
Bunch fresh dill
Black pepper to season
What you’ll need:
Flat baking tray
Round stencil (e.g. wide mug), ø10cm
Large bread knife
Rolling pin (to roll out the dough scraps)
- Unroll the sheet of ready-made puff pastry and place it on a flat surface (the dough should be rolled in baking paper already).
- Take a round stencil such as a glass, mug or small bowl with an average diameter of 10cm and cut out 9 pieces (you may have to take the dough “scraps” and roll it out again to cut out more pieces). The dough itself should not be rolled any thinner as it already is.
- Place the cut-outs on a flat baking tray lined with non-stick baking paper.
- Grate the Parmigiano-Reggiano and sprinkle it generously on all pieces.
- Bake in a pre-heated oven (180°C, fan, middle-rack) for 15-20 minutes until the rounds have risen well and are golden in colour.
- Remove from the oven. Half each of the puff pastry rounds to end up with 18 pieces. With a knife, spread six pieces with cream cheese (no need to be exact with the amount, just make sure you have enough cream cheese for all of them) and sprinkle with cracked black pepper. Take another six pieces and place smoked salmon on them as well as fresh dill. Stack the salmon rounds on top of the cream cheese rounds and top them off with the remaining six Parmesan-coated pieces.
(Credit to: Castelli/Parmigiano for these beautiful recipes)