Puff Pastry with Salmon, Radishes and Garlic Cream Cheese

Radishes and Smoked Salmon with Puff Pastry
Cook's Notes: An easy puff pastry treat that's a great way to start your morning or serve as a brunch or lunch item.  No matter when it's served always a delicious combination of flavors. The recipe was adapted from Food Network in April 2019.
Ingredients:

• 1 sheet puff pastry (half of a 17-ounce package)
• 1 large egg
• 1/4 cup heavy cream
• 1 bunch of radishes (about 1-1/2 cups) thinly sliced
• 1-5 ounce package (container garlic herb cheese such as Boursin) at room temperature
• 1 tablespoon champagne vinegar or good quality white balsamic vinegar
• 2 oz. smoked salmon
• Optional garnish fresh snipped parsley, dill, or tarragon

Directions:

• Preheat the oven to 400 degrees. Roll out the puff pastry sheet on parchment paper or a silicone pad and transfer it to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough. Then, fold each side about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush the dough all over with egg wash.

• Bake the dough until crisp and golden brown, 22 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten it a bit. Remove to a wire rack to cool.
• Meanwhile, soak radishes in a large bowl of ice water until crisp, about 15 minutes. Drain radishes and pat dry with a paper towel.
• Mix garlic herb spread with heavy cream until smooth. Spread the cheese mixture over the tart with a spatula.
• Crumble salmon pieces over the tart.
• Whisk vinegar and radishes with a pinch of sea salt. Place on top of salmon.

Now we have another choice-cut tart in smaller pieces for an appetizer.