Forget everything you thought you knew about tarts. This easy Puff Pastry Tart is made with spinach and salmon. It makes a delicious weeknight meal, or elegant dish for a dinner party. The flaky salmon is paired with fresh herbs, sliced lemon, and of course, the perfect buttery and flaky puff pastry. It’s simple to prepare, looks impressive, and tastes amazing!

❤️ Why You’ll Love This Puff Pastry Tart

• Easy: This recipe is so easy to make but it looks so impressive. I love a recipe that doesn’t take forever to prep in the kitchen but that I can wow my guests with.
• Healthy: Salmon is packed with nutritional benefits so you can feel good about eating and serving this recipe to anyone.
• Flavorful: The fresh herbs and lemon really give this Puff Pastry Tart a freshness and flavor that’s so perfect for summertime.

🍲 Ingredients

Puff Pastry – Puff pastry is such a versatile, easy pastry to work with. It is light, airy, and flaky so it adds a nice texture to any sweet or savory dish. You can usually find it in the freezer section of your grocery store with pie crust. When cooked, the many layers of flaky dough come to life and it’s so dang good!

Salmon – Salmon is a really goo source of lean protein among so many other health benefits, including being a great source of omega-3’s. Salmon is incredibly versatile and can be added into bowls, salads, baked, grilled, poached, and the list goes on.

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👩‍🍳 How to Make Puff Pastry Tart

Make the spanakopita filling

1. In a large pot, heat your olive oil on medium heat for around 30 seconds.
2. Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
3. Once the onions have softened, add the green onions, dill, parsley, mint and vegetable stock paste.
4. Cook for around 2 minutes or until wilted considerably.
5. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
6. Once the spinach is fully wilted and there is no moisture left, stir in the feta, and remove from heat to cool for around 10 minutes.

Assemble the salmon puff pastry

1. Before beginning, if the salmon filet has skin, remove the skin before assembling the puff pastry. Season the salmon filet generously with salt and pepper and set aside.
2. Preheat the oven to 400F.
3. Line a baking sheet with parchment paper or place of parchment paper on the counter.
4. Lay the piece of defrosted puff pastry on the parchment paper.
5. After the spanakopita filling has cooled for 10 minutes, layer it on the puff pastry sheet, leaving a 1 ½ – 2 inch border around the puff pastry.
6. Nestle the seasoned salmon filet into the spinach filling. Optional: drizzle the tops of the filet with olive oil if desired.
7. Fold the edges up and around the filling to envelope everything.
8. Place lemon slices on top of the salmon filet.
9. Whisk together the egg with 1 tsp water and brush the egg wash all around the puff pastry border and sides. Season the sides of the puff pastry with a bit of salt if desired.
10. Move the parchment paper with the assembled salmon to the baking sheet (if you did not prep it on the baking sheet).
11. Bake for 20-25 minutes until the puff pastry is golden brown and crisp and the salmon is cooked through.
12. Let sit for 5-10 minutes before cutting into 4 portions.
13. Garnish with fresh dill and fresh mint and serve with tzatziki.

🗒 Tips and Tricks

• Pat Dry the Salmon: By removing extra moisture from the salmon you’ll help prevent the pastry from getting soggy.
• Keep Pastry Cold: Puff pastry is easiest to work with when it’s cold so don’t let it sit out on your counter for too long before using.
• Egg Wash: If you really want your pastry to get that beautiful golden color, you’re going to want to add an egg wash.

🗒 Variations

If you like this puff pastry recipe, here are some other puff pastry recipes I think you’ll love:

• Chicken & Spinach Pie
• Asparagus Puff Pastry Bundles
• Puff Pastry Crusted Brie
• Creamy Mushroom Pastry Bites

🗒 Best served with

• Italian Chopped Salad
• Easy Chopped Salad
• Green Bean Casserole

👝 How to Store Leftovers

ore leftovers in the fridge for up to 3 days. The puff pastry will lose some of its crispiness but it’ll still be yummy!

🤔 Common Questions

Salmon & Spinach Puff Pastry Tart

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This delicious Puff Pastry Tart is full of flavor from the lemon and herbs, and has the perfect crunch from the layers of puff pastry. It's elegant but easy to make!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mediterranean-Inspired

Servings 4

Calories 691 kcal

Ingredients

  

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• 600 g salmon filet (skin removed)
• 1 lemon sliced
• 1 sheet defrosted puff pastry
• 1 egg for an egg wash

For the spankopita filling

• 1 tbsp olive oil
• 1/2 medium white onion finely chopped
• 3/4 cups green onion finely chopped
• 1/2 cup fresh dill
• 1/2 cup fresh parsley
• 1/4 cup fresh mint
• 1 tbsp vegetable stock paste
• 450 g fresh spinach
• 1/2 heaping cup crumbled feta cheese

Garnishes

• Fresh dill and mint
• Tzatziki for serving

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Instructions

 

Make the spanakopita filling

• In a large pot, heat your olive oil on medium heat for around 30 seconds.
• Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
• Once the onions have softened, add the green onions, dill, parsley, mint and vegetable stock paste.
• Cook for around 2 minutes or until wilted considerably.
• Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
• Once the spinach is fully wilted and there is no moisture left, stir in the feta, and remove from heat to cool for around 10 minutes.

Assemble the salmon puff pastry

• Before beginning, if the salmon filet has skin, remove the skin before assembling the puff pastry. Season the salmon filet generously with salt and pepper and set aside.
• Preheat the oven to 400F.
• Line a baking sheet with parchment paper or place of parchment paper on the counter.
• Lay the piece of defrosted puff pastry on the parchment paper.
• After the spanakopita filling has cooled for 10 minutes, layer it on the puff pastry sheet, leaving a 1 ½ – 2 inch border around the puff pastry.
• Nestle the seasoned salmon filet into the spinach filling. Optional: drizzle the tops of the filet with olive oil if desired.
• Place lemon slices on top of the salmon filet.
• Fold the edges up and around the filling to envelope everything.
• Whisk together the egg with 1 tsp water and brush the egg wash all around the puff pastry border and sides. Season the sides of the puff pastry with a bit of salt if desired.
• Move the parchment paper with the assembled salmon to the baking sheet (if you did not prep it on the baking sheet).
• Bake for 20-25 minutes until the puff pastry is golden brown and crisp and the salmon is cooked through.
• Let sit for 5-10 minutes before cutting into 4 portions.
• Garnish with fresh dill and fresh mint and serve with tzatziki.

Notes

• This is an easy dinner for a weeknight but is just as stunning for a dinner party! 
• Serve with a side of light salad greens like our Maroulosalata aka my Mama’s Salad

Nutrition

Calories: 691kcal | Carbohydrates: 39.7g | Protein: 47.1g | Fat: 40.2g | Saturated Fat: 8.4g | Polyunsaturated Fat: 16.2g | Monounsaturated Fat: 11.3g | Cholesterol: 139.7mg | Sodium: 578.4mg | Fiber: 5g | Sugar: 3.2g

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