Puff Pastry Tarts with Scrambled Eggs, Smoked Salmon, Crème Fraîche, and Chives
Print PinServings: 4
Ingredients
- 1 puff pastry sheet ready-rolled to 9 inches by 13 inches, about 320 grams or about 11 oz (note 1), thawed
- 6 large eggs
- 4 oz smoked salmon 120 grams
- 1/3 cup crème fraîche
- 3/4 tsp kosher salt
- 1 tbsp unsalted butter
- fresh chives to serve about 1 tbsp minced
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the puff pastry sheet into four equal rectangles.
- Score the rectangles with a knife with a half-inch border. Pierce the rectangles with a fork (everywhere except on the half-inch border). Whisk the eggs, take about 1-2 tablespoons of the whisked egg, and brush the borders of the pastry with it.
- Bake the puff pastry for 12-15 minutes in the preheated oven (until the pastry is golden-brown and cooked through).
- Mince the chives.
- To a skillet over medium-high heat, add 1 tbsp of unsalted butter. When the butter is melted, add the whisked eggs and a pinch of salt. As soon as they start to set on the edges, push them to the center using a heat-resistant silicone spatula and fold over stirring them gently, until cooked to your preference.
- Assemble the puff pastry tarts. Place the scrambled eggs, dollops of crème fraîche, smoked salmon, and minced fresh chives.
Notes
Note 1 (Puff Pastry) - I've used a ready-rolled puff pastry sheet that's 320 grams (11.2 oz) and 9 inches by 13 inches. Depending on the store and country you're shopping in, you may only find sheets that are 8-10 oz each and that's absolutely fine! Simply, adjust the baking time based on the weight and instructions of the puff pastry brand you're using. You can also roll out the puff pastry yourself. And you can also use homemade puff pastry.