Smoked Salmon and Leek Puff Pastry Tart

There are some recipes that feel a little special the moment they come out of the oven, and this Smoked Salmon and Leek Puff Pastry Tart is definitely one of them.

The buttery pastry turns golden and flaky while the filling becomes creamy and savory, with delicate leeks and smoky salmon in every bite.

I love serving this when I want something that feels elegant but still wonderfully simple to prepare.

Whether it’s for brunch, lunch with friends, or a light dinner with a salad, this tart always looks impressive on the table.

How To Make This Smoked Salmon and Leek Puff Pastry Tart

Step-by-Step Guide

1. Wash the leeks thoroughly to remove any grit, then slice them finely.

2. Heat the butter in a medium-sized pan over medium heat.

3. Add the sliced leeks along with a pinch of salt and pepper.

4. Cook for about 10–12 minutes, stirring frequently, until the leeks soften and become lightly golden.

5. Remove the pan from the heat and allow the leeks to cool for about 5 minutes.

6. In a medium mixing bowl, combine the sour cream, eggs, lemon juice, and another small pinch of salt and pepper.

7. Whisk until the mixture is smooth and evenly combined.

8. Preheat your oven to 350°F.

9. Place the puff pastry sheet on a large baking tray lined with parchment paper.

10. Fold all four edges of the pastry up about ½ inch to create a small border that will help keep the filling inside.

11. Use a fork to poke small holes across the bottom of the puff pastry. This helps prevent the pastry from puffing up too much during baking.

12. Spread the cooled leeks evenly over the pastry base, making sure they reach the edges inside the border.

13. Cut or tear the smoked salmon into small pieces and distribute them evenly over the leek layer.

14. Carefully pour the egg and sour cream mixture over the entire tart, making sure it spreads evenly across the filling.

15. Add another light sprinkle of salt and pepper if desired.

16. Gently fold the raised edges of the pastry slightly over the filling and brush them with milk. This helps the edges become beautifully golden during baking.

17. Place the tray in the oven and bake for 25–35 minutes, or until the pastry edges are golden brown and the egg mixture has set.

18. Remove the tart from the oven and let it cool for a few minutes.

19. Sprinkle with the chopped dill.

20. Cut into serving pieces, drizzle lightly with extra lemon juice, and serve warm.

Important Recipe Notes

• The puff pastry sheet I used weighed about 17 ounces. You can use a smaller sheet, but the filling layer will be thicker.
• If you’re concerned about the filling spilling over, use a smaller baking tray so the pastry edges come slightly up the sides. You can trim any overhanging pastry for a cleaner presentation.
• Don’t worry if the folded pastry edges shift slightly during assembly. Once the filling is added, they naturally fold around the ingredients.
• This tart can be prepared up to a day in advance. Store it in the refrigerator, then reheat it in the oven for about 5–7 minutes before serving so it’s warm and flaky again.

Why You’ll Love This Recipe

• Elegant yet easy recipe perfect for brunch or light dinners.
• Buttery, flaky pastry paired with creamy filling.
• Delicious balance of smoky salmon, sweet leeks, and fresh dill.
• Can be prepared ahead of time for entertaining.
• Beautiful centerpiece dish that slices easily for serving.

📌 Smoked Salmon and Leek Puff Pastry Tart (Recipe Card)

Ingredients

• 1 large sheet puff pastry
• 2 leeks, finely sliced
• 2 tablespoons butter
• 3.5 ounces sour cream
• 3 eggs
• 2 tablespoons lemon juice
• 4.5 ounces smoked salmon, torn into pieces
• Salt and pepper
• 1 tablespoon milk
• 3 tablespoons chopped fresh dill

Instructions

• Preheat oven to 350°F.
• Cook sliced leeks in butter with salt and pepper for 10–12 minutes until softened; let cool slightly.
• Whisk together sour cream, eggs, lemon juice, salt, and pepper.
• Place puff pastry on a baking tray and fold edges up about ½ inch to form a border.
• Poke holes in the pastry base with a fork.
• Spread cooked leeks over the pastry.
• Add pieces of smoked salmon.
• Pour egg mixture evenly over the filling.
• Brush pastry edges with milk.
• Bake for 25–35 minutes until golden and set.
• Sprinkle with dill, slice, and serve warm.

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