Radish and Smoked Salmon Puff Pastry Tart

Radish and Smoked Salmon Puff Pastry Tart

Cook's Notes: A great start to your day with a delicious puff pastry treat. It's a combination of flavors you're sure to love. Recipe adapted from Food Network April 2019.

Ingredients:

• 1 sheet puff pastry (half 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 of garlic herb cheese such as Boursin) at room temperature
• 1 tablespoon champagne vinegar or white balsamic vinegar  
• 2 oz. smoked salmon
• Optional garnish fresh snipped parsley, dill or tarragon

Directions:

• Preheat oven to 400 degrees. Roll out the puff pastry sheet on parchment paper or a silicone pad, then 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 in 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 it with egg wash.
•  Bake the dough until crisp and golden brown, 22 minutes. Prick the center of the dough with a paring knife, then gently press 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, radishes, and a pinch of sea salt. Top the tart with sliced radishes. 
Now we have choices, choices...
Cut the tart into fourths for a brunch item or cut into smaller pieces for an appetizer.