A flaky, savory salmon tart that balances tender cooked salmon, tangy dairy, fresh herbs, and a crisp pastry makes a satisfying weeknight dinner or elegant brunch centerpiece. I developed this version after testing different fillings and found that gently poaching the salmon and blind-baking the crust gives the best texture and flavor. If you enjoy hearty seasonal tarts, this is a great everyday recipe to add to your rotation and pairs well with other savory dishes like a savory pumpkin-sage mushroom tart recipe for variety.
Why Make This Recipe
- Rich flavor: tender salmon, nutty Gruyère or cheddar, and bright lemon and dill make each bite satisfying.
- Nutritious: salmon offers omega-3s and lean protein for a balanced meal.
- Versatile: serve warm for dinner or room temperature for brunch or picnics.
- Make-ahead friendly: you can prep the filling and blind-bake the crust in advance.
- Personal note: I love this tart because it transforms simple pantry ingredients into something that looks and tastes special without complicated steps.
Recipe Overview
- Prep time: 20 minutes (plus 20 minutes to blind bake the crust)
- Cook time: 30–35 minutes
- Total time: about 1 hour 15 minutes including cooling
- Servings: 6 (9-inch tart)
- Difficulty: Medium — basic pastry handling and poaching skills required
- Method: blind-bake a shortcrust pastry, poach or sear salmon, combine filling ingredients, pour into crust and bake until set.
My Experience Making This Recipe
I tested this tart three times to fine-tune the filling ratio and baking times. The biggest discovery was that poaching the salmon briefly in court-bouillon (or simmering with aromatics) keeps it moist and flaky inside the tart. Blind-baking the crust and docking it prevents sogginess from the custard-style filling.
How to Make Savory Salmon Tart
Start by preheating the oven to 375°F (190°C). Line a 9-inch tart pan with a 10–12 ounce sheet of shortcrust pastry, trim the edges, dock the base with a fork, and blind-bake with pie weights for 15 minutes; remove weights and bake 5 more minutes until lightly golden. Meanwhile, poach 1 lb (450 g) salmon fillet in 1 cup water with 1 bay leaf and a few peppercorns for 6–8 minutes or until just cooked, then flake and cool. Whisk together 3 large eggs, 1 cup crème fraîche (or 1 cup whole milk + ¼ cup sour cream), ½ cup grated Gruyère, 2 tablespoons chopped dill, 1 teaspoon lemon zest, salt and pepper. Fold the flaked salmon and ½ cup sautéed onion into the custard, pour into the pre-baked crust, and bake at 350°F (175°C) for 25–30 minutes until the center is just set. Let rest 10 minutes before slicing.
Expert Tips for Success
- Blind-bake properly: weigh the crust with ceramic pie weights or dried beans and bake at 375°F (190°C) to keep the base crisp.
- Use gentle cooking for salmon: poaching at a low simmer (not a rolling boil) keeps the fish flaky and prevents it from drying when the tart finishes baking.
- Room-temperature eggs: bring eggs and dairy to room temp before whisking to prevent curdling and to ensure an even custard.
- Strain excess liquid: if your cooked salmon releases moisture, blot gently with paper towels to avoid a watery filling.
- For alternative textures or quick weeknight prep, try other salmon preparations like air-fryer bites for inspiration from an air fryer bang bang salmon bites recipe.
How to Serve Savory Salmon Tart
- Light dinner: serve with a crisp green salad dressed with lemon vinaigrette and steamed green beans.
- Brunch or buffet: cut into smaller wedges and arrange with pickled cucumbers and radish slices for color.
- Elegant starter: pair slices with a dollop of herbed crème fraîche or dill yogurt and microgreens on top.
- Casual pairing: serve alongside other salmon bites or small plates, such as the baked salmon meatballs with avocado sauce, for a salmon-focused menu.
Storage and Reheating Guide
Store leftover tart in an airtight container in the refrigerator for up to 3 days; cool completely before covering to prevent condensation. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the refrigerator. Reheat slices in a 325°F (160°C) oven for 10–15 minutes until warmed through to preserve flakiness; avoid microwaving if possible, as it can make the crust soggy.
Recipe Variations
- Gluten-free: use a store-bought or homemade gluten-free pastry crust (rice flour or almond flour blends) and blind-bake as usual.
- Dairy-free: substitute coconut cream or a silken tofu blend for crème fraîche and use dairy-free cheese or omit cheese altogether.
- Herb-forward: swap dill for chives and tarragon for a classic seafood flavor profile.
- Mini tartlets: bake in a muffin tin or tartlet pans to serve as party bites, a concept similar in feel to the adorable heart tea party sandwiches idea for bite-sized presentation.
Nutritional Highlights
- Key benefits: salmon is a rich source of omega-3 fatty acids and high-quality protein, which support heart and brain health.
- Portion guidance: plan for 1 slice (1/6 of a 9-inch tart) per person for a main course; caloric content will vary with pastry and cheese but typically ranges around 350–450 calories per serving.
- Allergens: contains fish (salmon), eggs, and dairy; crust contains gluten unless substituted.
Troubleshooting Common Issues
- Soggy crust: ensure thorough blind-baking and consider brushing the baked crust with beaten egg white and returning to the oven for 2 minutes to seal the base.
- Curdy filling or separation: make sure dairy and eggs are room temperature and don’t overwhisk; bake at the correct temperature and avoid high heat spikes.
- Overcooked salmon: if the fish tastes dry, reduce poaching time next time or sous-vide/steam gently so it stays moist when baked.
Frequently Asked Questions
Q: Can I use canned salmon instead of fresh?
A: Yes—drain and flake canned salmon, and blot any excess oil or liquid. Reduce added salt since canned varieties can be saltier. The texture will be denser, so consider adding a tablespoon of sour cream or mayonnaise to keep the filling creamy.
Q: How can I make the crust extra crisp?
A: Blind-bake with weights and dock the dough. After removing weights, brush the base lightly with beaten egg white and bake 2–3 minutes more; this creates a seal that helps prevent the filling from sogging the crust.
Q: Is there a way to prep this ahead for a party?
A: Yes—blind-bake the crust and prepare the filling up to 1 day ahead. Store filling refrigerated and assemble just before baking to keep the crust crisp and the filling fresh.
Q: Can I substitute other cheeses?
A: Absolutely. Gruyère gives nuttiness and melts beautifully, but cheddar, fontina, or a mild goat cheese work well. If using stronger cheeses, reduce the amount slightly to keep the salmon flavor balanced.
Savory Salmon Tart
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
A flaky, savory salmon tart with tender salmon, tangy dairy, and fresh herbs, perfect for dinner or brunch.
Ingredients
- 1 sheet shortcrust pastry (10–12 ounces)
- 1 lb (450 g) salmon fillet
- 1 cup water
- 1 bay leaf
- A few peppercorns
- 3 large eggs
- 1 cup crème fraîche (or 1 cup whole milk + ¼ cup sour cream)
- ½ cup grated Gruyère
- 2 tablespoons chopped dill
- 1 teaspoon lemon zest
- Salt and pepper to taste
- ½ cup sautéed onion
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 9-inch tart pan with the shortcrust pastry, trim the edges, and dock the base with a fork.
- Blind-bake the crust with pie weights for 15 minutes, then remove weights and bake for an additional 5 minutes until lightly golden.
- Meanwhile, poach the salmon in water with bay leaf and peppercorns for 6–8 minutes until just cooked; then flake and cool.
- In a bowl, whisk together eggs, crème fraîche, grated Gruyère, chopped dill, lemon zest, salt, and pepper.
- Fold in the flaked salmon and sautéed onion.
- Pour the filling into the pre-baked crust and bake at 350°F (175°C) for 25–30 minutes until the center is just set.
- Let the tart rest for 10 minutes before slicing.
Notes
Serve warm or at room temperature. Great for meal prep, and pairs well with salads or other savory dishes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg