Smoked Salmon Tart

August 07th, 2007  | Category: Fish, Tarts and Pies

Smoked Salmon Tart

Back in San Francisco, Caffe Sapore – being the next-door caffeine shop – was my first stop every morning before work. The cafe sits on a sunny corner at the bottom of Lombard Street and serves a great variety of bagels, salads and sandwiches. The staff was very friendly and the food was always fresh.

Smoked Salmon Tart

I used to grab a triple shot latte and a tricolore bagel (tomatoes, basil and cream cheese). And occasionally, I would order a smoked salmon and cream cheese bagel. This tart is inspired by that bagel.

Smoked Salmon Tart

While playing around with the usual Pate Brisee recipe, I came up with this version, which has cream cheese in it. It is crowned with strips of smoked salmon, chives and corn kernels. I was planning on adding capers, but the smoked salmon gets quite salty when baked, so I chose to add chives instead.

Smoked Salmon Tart

My next mission is the Tricolore Tart!

Smoked Salmon Tart with Chives, Corn and Cream Cheese


  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, chilled and cubed
  • 3 oz cream cheese, cold (for tart dough)
  • 3 oz cream cheese, room temperature (for filling)
  • 1/2 cup corn kernels
  • Handful of chives
  • 3 oz smoked salmon
  • 1 egg
  • 1 tbsp milk


  1. Preheat the oven to 375 F (190C) degrees.
  2. Place flour, sugar, baking powder and salt in the bowl of a food processor and pulse several times to combine.
  3. Add the butter, and pulse until pieces are the size of peas.
  4. Add the cream cheese (3 oz, cold), and pulse until mixture resembles coarse crumbs.
  5. Wrap the dough in parchment paper and chill for an hour.
  6. Spare about half a cup of the dough and roll out the remaining dough to a 12 by 5 inch rectangle, 1/8 inches thick.
  7. Roll out the rest of the dough and cut borders for the rectangle. Place the borders on top of the rectangle and trim any excess tart dough.
  8. In a small bowl, whisk the egg with the milk and brush the borders of the tart dough.
  9. Transfer dough onto a baking sheet and bake for 20 minutes, remove and let cool.
  10. Spread the other half of the cream cheese (room temperature) on top of the warm tart dough, arrange slices of smoked salmon, chives and corn kernels and bake for 15 more minutes.
  11. Serve warm.
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  1. 1 - asya yusof on August 8th, 2007

    the colors are spectacular,
    the looks are mouth watering,
    i would like to make this when i get the chance.

  2. 2 - joey on August 8th, 2007

    Yum! I love savory tarts and this one looks sooo delicious and gorgeous to boot!

    Btw, congratulations on your DMBLGiT win! :)

  3. 3 - dilayra on August 8th, 2007

    my god!
    you are exactly the “master of kitchen” for me!
    another great recipe:)

  4. 4 - Cenk on August 8th, 2007

    asya yusof – Hope you enjoy it!

    joey – Thanks for the info. I just learned about it!

    dilayra – Glad you liked it!

  5. 5 - Mandy on August 8th, 2007

    wow, your tart looks so pretty! And I love all the ingredients you used. Well done!

  6. 6 - ilingc on August 9th, 2007

    wow that looks superb and it so interesting that cream cheese is in the base. i’ve never thought about doing that before. does the cream cheese flavour comes across in the base?

  7. 7 - Cenk on August 9th, 2007

    Thanks Mandy!

    ilingc – It doesn’t come across that much but the extra spread on top definitely yields a cream cheese taste.

  8. 8 - Nicisme on August 11th, 2007

    Absolutely gorgeous!
    I just love your photos!

  9. 9 - Dolly on August 13th, 2007

    I should have snatched you up in college. It is breathtaking!

  10. 10 - Sue on August 13th, 2007

    I just found your blog. WOW!!! You pictures are fantastic. Beautiful job. And I’ve never seen such perfect looking corn before.

  11. 11 - Cenk on August 13th, 2007

    Too late Dolly :)

    Sue – Thank you!

  12. 12 - eni on August 13th, 2007

    harika..resimlerine bakark ilham alıyorum inan!

  13. 13 - Latifa on August 14th, 2007

    Looks delicious…..the colors spetacular

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