| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 sheet frozen puff pastry (half a 17-ounce package), thawed
- 1 large egg
- 1/4 cup heavy cream, plus more for the egg wash
- 1 bunch radishes, trimmed and thinly sliced (about 1 1/2 cups)
- 1 5-ounce package garlic-herb cheese spread (such as Boursin), at room temperature
- 2 tablespoons champagne vinegar
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh parsley
- Kosher salt
- 2 ounces smoked salmon, torn into pieces
- Flaky sea salt
Instructions
- Preheat the oven to 400 degrees F. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough, then fold in each about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush all over with the egg wash.
- Bake the dough until crisp and golden brown, about 25 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten, if necessary. Remove to a rack and let cool.
- Meanwhile, soak the sliced radishes in a large bowl of ice water until crisp and just starting to curl, about 15 minutes; drain and pat dry with paper towels.
- Mix the garlic-herb cheese spread and heavy cream in a medium bowl until smooth. Whisk the vinegar, tarragon, parsley and a pinch of kosher salt in a large bowl. Add the radishes and smoked salmon and toss to coat.
- Spread the cheese mixture on the cooled crust, then pile the radishes and smoked salmon on top. Sprinkle with flaky sea salt.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 286 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 53 mg |
| Sodium | 257 mg |