Smoked Salmon Cream Cheese Tarte Soleil

This Smoked Salmon Cream Cheese Tarte Soleil – known as a “Sun Tart”, in English – is a gorgeous tear-and-share French appetizer. It features two layers of buttery puff pastry with a filling of cream cheese and smoked salmon, cut and twisted into tearable strands.  This is a very simple recipe for a really impressive appetizer for the Holiday season!

What is a Tarte Soleil?

A Tarte Soleil, which literally translates to “Sun Tart” in English, is a savory puff pastry appetizer that is typically made in the shape of a sun. It’s often served as a decorative and delicious centerpiece at parties, gatherings, or special occasions like Christmas and New Year’s Eve.

The basic structure of a Tarte Soleil involves a sheet of puff pastry, covered with a filling and then roofed with a second sheet of puff pastry. Then comes the fun part… The filling can vary and be customized to you liking! It often includes ingredients like cheese, herbs, spices, sometimes the addition of spinach, sun-dried tomatoes, pesto – or smoked salmon!

The two layers of pastry are then cut into a sun-like shape with radiating rays, which are twisted to create the appearance of a sun. I know this may sound a bit complex to do, but I assure you it is not! The pastry is then baked until golden brown.

Tarte Soleil is a always an impressive appetizer or snack to bring to the table. I love how it’s visually striking and always a conversation starter. Guests get to tear off each piece (the sun rays) which makes it interactive and fun.

This is one of my favorite recipes to make especially over the Holidays when hosting people. I am really excited to share this recipe with you today!

Ingredients you’ll need for this Smoked Salmon Cream Cheese Tarte Soleil

A Tarte Soleil is a versatile dish, including any filling of your liking – but this smoked salmon and cream cheese version has to be one of my favorites. The combination of the buttery, flaky pastry with the creamy savory filling and the rich flavor of smoked salmon is heavenly. Here are the ingredients you’ll need to create this show-stopper at home.   

1. Puff pastry. You need two 12-inch (30cm) circles of puff pastry. Homemade or store-bought work well here. In France, puff pastry sheets usually come already round – which truly makes this recipe a breeze to create at home. In the US and Canada, in my experience, puff pastry sheets usually come rectangular or square. So you’ll need to roll out the sheets to 12×12-inch squares and cut them into circles of 12-inch diameters. Read the FAQs below for more tips on store-bought puff pastry.
2. Cream cheese. Opt for a plain, full-fat cream cheese such as Philadelphia Original. And if you’re wondering if we have Philadelphia in France – yes, we do! With the rise of American baked goods in France (ie. cheesecake), cream cheese is becoming easier and easier to find these past few years.
3. Shallot. One shallot, finely diced, adds a nice bite to the cream cheese filling.
4. Chive. Because cream cheese and chive simply go hand in hand.
5. Black pepper. I like to add a crack of pepper to the cream-cheese filling. However, no added salt is needed, as smoked salmon is typically salty enough.
6. Smoked salmon. About 6 thin slices of smoked salmon are enough to cover the entirety of a pastry sheet. Note that you can use smoked trout too, which is often more affordable.
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the puff pastry top.
8. Poppy seeds. Although optional, the tart is finished with a sprinkle of poppy seeds, a taste which marries well with cream cheese and smoked salmon. Sesame seeds or everything bagel seasoning would work great too here.

Frequently Asked Questions

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. 

When shopping, my best advice is to seek out an all-butter puff pastry. You can do so by simply looking at the ingredient list on the pastry package. Puff pastries made with oil and/or shortening (partially or fully) will almost always taste inferior than all-butter. The best all-butter frozen puff pastry brand I recommend is Dufour. 

Pre-made store-bought puff pastry almost always comes frozen. I recommend you take it out of your freezer the day prior to baking, and let it thaw overnight in the fridge. A slow overnight thawing will prevent cracks in the sheet when you unroll it. 

Once you are ready to make the Tarte Soleil, take the puff pastry sheets out of the fridge and act fast when rolling out the sheets and forming the twists. Puff pastry warms up quickly and can get sticky. 

Can I prepare the Tarte Soleil ahead?

Yes, you can prepare this tart ahead, up to the point when it goes in the oven to bake. Once the tart is assembled and formed, you can transfer it to the fridge for up to 6 hours.

This is a great recipe to make ahead if you’re having guests over! You can prepare the tart, store it in the fridge, and simply pop it in the oven when your guests arrive. You will then serve a freshly baked, crisp tart while not spending much time in the kitchen.

How to store this Tarte Soleil ?

Like most puff pastry baked goods, the Tarte Soleil is best enjoyed right when it comes out of the oven. Puff pastry loses its crispness after a few short hours. However, if you have any leftovers, you can still store it in the refrigerator or in the freezer.

• In the refrigerator: store the (cooled) tart in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the pastry soft. Instead, reheat in the oven for about 5-10 minutes at 350°F (180°C) until crisp. 
• In the freezer: store the (cooled) tart in a freezer-friendly airtight container and place it in the freezer for up to 3 months. To reheat, let it thaw in the fridge before heating them through in the oven. 

Audrey’s tips:

• Ideally, defrost your store-bought frozen puff pastry overnight in the fridge. This slow thawing process prevents the dough from cracking.
• Puff pastry warms up quickly and can get sticky, so keep each sheet rolled in the fridge up until you need it. Act fast when rolling it out, cutting it round and transferring it into the fridge. Once filled, likewise, act fast when cutting out the “sun rays” and twisting them. If you feel the dough is getting too sticky to work with, simply pop it in the fridge for 10 minutes to firm up again.
• Make sure you use a very sharp knife or pizza cutter to form the sun rays.

I hope you’ll love this Smoked Salmon Cream Cheese Tarte Soleil recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French appetizer recipes: 

• Gruyere Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade) 
• Ham, Cheese and Olive Bread 
• Sardines and Cream Cheese Rillettes 
• Eggplant Caviar Dip

Smoked Salmon Cream Cheese Tarte Soleil

Print Recipe

Serves: 8-12 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 7 voted )

Ingredients

2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen
2/3 cup (150g) cream cheese, cold
1 shallot, peeled and diced
16 chive sprigs, finely chopped
¼ tsp freshly ground black black pepper
6 ounces (170g), smoked salmon, sliced
1 egg yolk
1 tbsp (15ml) milk
1 tbsp poppy seeds

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.

Step 1 - Prepare the filling. In a small bowl, stir together the cream cheese, diced shallot, chopped chive and black pepper. Set aside in the fridge.

Step 2 - Prepare the puff pastry. Roll out the first sheet of puff pastry onto a large piece of parchment paper to a 12x12 inch (30x30cm) square. Then, cut the pastry into a 12-inch (30cm) circle. You can do so free-handedly or you can place a round object over the pastry (ie. a large plate or Dutch-oven lid) and use a sharp knife to trace the circle. Transfer the pastry round, still on the parchment paper, onto a baking sheet and set in the fridge. Repeat with the second sheet of pastry, to get two same-size dough rounds.

Step 3 – Assemble the tart. Take the first pastry circle out of the fridge. Spread the filling evenly over top, leaving a 1-inch border all around. Cover with the smoked salmon slices. Carefully place the second pastry circle on top and lightly press the border to seal.

Whisk together the milk and the egg yolk, and brush it atop the tart. Sprinkle evenly with poppy seeds.

Step 4 – Set a small glass upside down in the middle of the pastry circles (to make the sun’s “body”). Using a sharp knife or pizza cutter, cut away from the glass in quarters. Then, cut each quarter into 4 equal strips – making 16 strands (“rays”) in total.

Step 5 – Gently twist each strand a few times to form twists. Remove the glass from the center and poke a little hole in the center (for steam to release from when baking).

Bake for 30 to 35 minutes, until puffed and golden brown. Transfer onto a serving platter and serve immediately.