This gorgeous tart is a crave-worthy blend of creamy comfort and sophisticated flavor. Classic spinach-artichoke dip is blended with rich, peppery hot smoked salmon, and piled high into a buttery shell. It’s the perfect easy appetizer that looks completely gourmet.
Ingredients
- 1 sheet puff pastry, thawed
- 1 4oz pack Hot Smoked Peppered Salmon (about 4–5 oz)
- 4-5 tbsp spinach–artichoke dip
- 1–2 tbsp pomegranate molasses (for drizzling)
- 1–2 tbsp crushed pistachios
- 1 egg (optional, for egg wash)
Instructions
- Preheat oven to 400F. Unroll puff pastry onto parchment-lined baking tray. Score ½-inch border around the edges of the puff pastry, taking care not to cut all the way through. Flip over and pull the scored edges up to create a rim. Pinch the corners of the rim together. Dock the center with a fork so it doesn’t rise and fill with dry beans or pie weights to prevent rising.
- Blind bake for 10–12 minutes with the pie weights. Remove the weights and continue baking 3–5 minutes until golden. Remove from oven and cool completely before filling.
- Meanwhile, flake half the smoked salmon into the spinach–artichoke dip and gently mix until combined. Store in the fridge until ready to fill the tart.
- Spoon the salmon mixture into the baked tart shell. Top with the remaining smoked salmon in larger flakes.
- Drizzle pomegranate molasses over the top. Sprinkle with pistachios and herbs. Season with black pepper and serve.