Egg & Smoked Salmon Tart


You’re five ingredients away from a stunning (and easy!) brunch or breakfast-for-dinner dish.

Egg & Smoked Salmon Tart

Greg DuPree

Prep Time:
25 mins
Total Time:
1 hrs

If you're looking for a stellar brunch or breakfast-for-dinner recipe, you've come to the right place. Store-bought puff pastry is a hero ingredient that can make a home cook look like a professional. Here, a rolled-out square is baked until golden and then used as a tart shell. Runny eggs, smoked salmon, and a generous schmear of scallion crème fraîche lay on top of the flaky crust. It looks like an elevated brunch dish, when in fact you’ll file it under shortcut stunners. Pro tip: it’s important to poke holes all over the dough (inside of the borders) before baking to ensure the pastry doesn’t puff while it bakes.


  • 2 large scallions

  • 1/3 cup creme fraiche

  • 1/2 tsp. kosher salt, plus more for eggs

  • 1/2 tsp. freshly ground black pepper, plus more for eggs

  • 5 large eggs

  • 17 3/10 oz puff pastry

  • 1 cup all purpose flour

  • 4 oz smoked salmon


  1. Preheat oven to 425°F. Finely chop white and light green parts of scallions. Slice dark green tops; reserve. Stir together white and light green scallion parts, crème fraîche, salt, and pepper in a small bowl.

  2. Whisk 1 egg in a small bowl. Roll puff pastry into an 11-inch square on a lightly floured work surface. Transfer to a baking sheet lined with parchment paper. Fold over 1/2 inch of pastry on each edge to make a raised border. Using a sharp knife, trim off 1/4 inch of pastry on all 4 sides and lightly score pastry along border. Poke holes all over pastry interior with a fork. Brush with beaten egg.

  3. Bake until puffed and golden brown, 10 to 12 minutes. Let cool for 10 minutes.

  4. Spread crème fraîche mixture over interior of cooled pastry, gently pressing down if pastry is puffed. Crack remaining 4 eggs onto tart, 1 in each corner. Sprinkle eggs lightly with salt and pepper. Bake until egg whites are fully set and yolks are still runny, 12 to 15 minutes.

  5. Place smoked salmon around eggs. Garnish with reserved scallion tops.

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