Ingredients
- 1 pastry shell puff pastry
- 4 ounces cream cheese
- 4 ounces cottage cheese
- 1 spring onion(s)
- 2 cloves garlic
- 6 ounces spinach
- 2 tablespoons olive oil
- 8 ounces salmon fillet(s)smoked
- 2 tablespoons red onion(s)pickled (optional)
- 1/2 teaspoon lemon zest
- 1 ounce grana padano
- 1 teaspoon sesame seeds
- 1 tablespoon microgreensbasil leaves
Our Mediterranean Smoked Salmon Tart with Cottage Cheese is elegant, creamy, and beautifully balanced, just like something you would enjoy at a refined brunch table or a seaside café in Portugal.
Salmon is delicate and cooks quickly. The flaky puff pastry creates a crisp foundation, while cream cheese and cottage cheese form a smooth, structured filling without feeling heavy. Spinach adds freshness, red onion brings gentle sharpness, and lemon zest lifts the richness with subtle brightness. Grana Padano deepens the savory profile, while sesame seeds and microgreens finish the tart with texture and freshness.
The puff pastry turns golden and crisp, the filling sets softly yet slices cleanly, and the salmon remains moist and flaky inside.
Recipe Videos
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Recipe steps
Step 1. Prepare puff pastry shell 15-17 minutesPreheat the oven to 350°F or 180°C. Place the puff pastry shell into the tart pan and gently press it into the edges without stretching the dough. Brush the entire surface of the dough with beaten egg. This helps seal the pastry and promotes a deep golden color. Bake until the pastry is fully golden brown and crisp. If needed, rotate the pan halfway through baking for even color. Remove from the oven and let it cool slightly. |
Step 2. Sauté the spinach 4 minutesIn a pan over medium heat, sauté the spinach just until wilted. In a bowl, combine the cream cheese and cottage cheese until smooth but slightly textured. Add lemon zest, and spinach. Stir well to combine. |
Step 3. Prepare the filling 5 minutesSlice the salmon and spread the cottage cheese and spinach filling evenly over the tart. Arrange the salmon slices on top. Add sliced cheese, sprinkle sesame seeds, and sliced onions, then finish with a few lime slices. |
Step 4. Fill and bake the tart 10 minutesBake at 375°F or 190°C for 10 minutes. Turn off the oven and let the tart rest inside for 5-10 minutes with the door slightly open. This allows the filling to settle and the texture to finish perfectly. |
Step 5. Serve 1 minuteBefore serving, sprinkle fresh microgreens on top and taste to adjust salt and pepper if needed. |
Our Mediterranean Smoked Salmon Tart with Cottage Cheese is elegant, creamy, and beautifully balanced, just like something you would enjoy at a refined brunch table or a seaside café in Portugal.
Salmon is delicate and cooks quickly. The flaky puff pastry creates a crisp foundation, while cream cheese and cottage cheese form a smooth, structured filling without feeling heavy. Spinach adds freshness, red onion brings gentle sharpness, and lemon zest lifts the richness with subtle brightness. Grana Padano deepens the savory profile, while sesame seeds and microgreens finish the tart with texture and freshness.
The puff pastry turns golden and crisp, the filling sets softly yet slices cleanly, and the salmon remains moist and flaky inside.
Which season is this recipe best for?
We especially love making this smoked salmon tart with cottage cheese in spring and early summer. Spinach is naturally sweeter and more tender during this period, and microgreens are vibrant and fresh. The lemon zest feels bright and seasonal, and the entire tart tastes lighter.
However, this salmon spinach tart works beautifully year-round. In fall and winter, it becomes a warm, comforting brunch or lunch centerpiece. Because salmon and cheese are available in all seasons, the deciding factor is the freshness of the greens.
Where can I buy the ingredients for this recipe?
For the best smoked salmon tart recipe, I always recommend buying products from your local shops. Salmon should come from a trusted fishmonger or a high-quality grocery store with fresh turnover. The flesh should be firm, moist, and clean-smelling.
Spinach should be deep green and crisp. Avoid leaves that are yellowing or wet. Cream cheese and cottage cheese should be full-fat for proper structure. Lower-fat versions release more moisture and can compromise the filling.
Grana Padano is best purchased in a wedge and grated fresh. Pre-grated cheese loses aroma and does not melt as smoothly. Puff pastry should ideally be all-butter for superior flavor and flakiness. Microgreens are often found at farmers’ markets or specialty produce sections.
Can I substitute the ingredients in this recipe?
Yes, but substitutions must be thoughtful. If Grana Padano is unavailable, Parmigiano Reggiano works in equal quantity. If the texture of cottage cheese feels too coarse, you can blend it until smooth or replace part of it with ricotta for a softer finish.
Frozen spinach can be used instead of fresh, but it must be completely thawed and squeezed dry. Excess moisture is the most common reason a savory salmon tart fails structurally.
Smoked salmon can replace baked salmon if you prefer a deeper, saltier flavor. In that case, we reduce added salt and skip pre-baking the fish. Shallots may replace red onions for a milder taste.
Every substitution shifts the balance slightly, so I recommend always tasting the filling before baking and adjust seasoning carefully.
Can I make this recipe part of a menu?
Absolutely. This puff pastry salmon tart fits beautifully into multiple menu styles.
For brunch, we serve it with Mediterranean baby baked potatoes and a crispy salad. It also works as an elegant starter before a seafood main course.
If we are hosting, we slice it into smaller portions and serve it with Truffle Oil Popcorn. Because it contains protein, greens, and pastry, it can also stand alone as a complete lunch.
For a dessert, you can make Raspberry Pavlova or Blueberry Tiramisu.
Recipe tips & tricks
Here are my tips on how to make this recipe perfect:
- Always blind bake the puff pastry before adding the filling – it keeps the base crisp and prevents sogginess.
- Remove all excess moisture from the spinach – watery greens will make the filling too soft.
- Fold in the smoked salmon pieces gently – it keeps the tart visually appealing.
- Let the tart rest for at least 10 minutes after baking – it helps the filling set and makes slicing clean and easy.
- Add fresh microgreens just before serving – they brighten the tart and add a pop of color and freshness.
How long can I store this recipe leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to two days. We always allow the tart to cool completely before storing to prevent condensation from softening the pastry.
To reheat, I use a 325°F or 160°C oven for about 10 minutes. Avoid microwaving because it softens the crust and can affect the texture of the filling.
While freezing is possible, the cottage cheese texture may change slightly upon thawing. For optimal structure and flavor, we recommend enjoying it within 48 hours.
Which drinks would you pair it with?
We strongly recommend pairing this smoked salmon tart with cottage cheese and Portuguese wine for a beautifully balanced experience.
A crisp Vinho Verde from northern Portugal is exceptional. Its light body, citrus notes, and refreshing acidity cut through the creamy cheeses and complement the lemon zest.
For something slightly more structured, a Portuguese Alvarinho offers bright fruit and minerality that pairs beautifully with salmon. If serving the tart for brunch, a dry Portuguese sparkling wine adds elegance and freshness.
For a slightly fuller flavor, a Chardonnay with light oak can also pair nicely, especially if the tart is served warm.
For non-alcoholic options, sparkling water with lemon works well.
This Mediterranean Smoked Salmon Tart with Cottage Cheese is a delicious tart that is flaky, creamy, and beautifully balanced.
It is elegant enough for special occasions, and can become a signature recipe with minimal effort!
