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Smoked Salmon-Phyllo Tart

Smoked Salmon-Phyllo Tart

Smoked Salmon-Phyllo Tart
Smoked Salmon-Phyllo Tart

 

Smoked Salmon-Phyllo Tart
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Smoked Salmon-Phyllo Tart
Ingredients
  • ⅓ c. butter, melted
  • 10 sheets of phyllo dough
  • ¼ t. onion powder
  • ¼ t. garlic salt
  • Crème Fraiche
  • 4 oz. smoked salmon cut into ¼” strips
  • 1 T. snipped chives
  • ¼ c. chopped toasted walnuts
  • Lemon peel rose, garnish
Instructions
  1. Generously brush a 12” pizza pan with melted butter.
  2. Cut phyllo dough into 12” squares.
  3. Place a square of dough on pan and brush with butter. Repeat with remaining squares and butter, staggering the points of dough around the edge, to create a round effect.
  4. Fold points into pan and form an edge.
  5. Cut from edge to center to form 12 wedges. Bake 375 for 10-12 minutes or until golden. Cool completely. Leave on pan or gently slide off onto serving platter. Set aside until ready to serve.
  6. Stir onion powder and garlic salt into crème fraiche. Spread mixture evenly over crust.
  7. Arrange salmon strips on top. Sprinkle with chives and nuts.
  8. Make a lemon peel rose to place in middle if desired.
Notes
*****You can buy crème fraiche in dairy department or mix ½ c. sour cream and ¼ whipping cream. Cover and refrigerate 24 hours and stirring occasionally. Will keep for 1 week.
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