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Smoked Salmon, Fennel and Herbed Marscapone Tart


Smoked Salmon, Fennel and Herbed Marscapone Tart

This is a Guest Recipe from NY Times (including image).

I have made a lot of tarts this year and usually substituting puff pastry for one of the vegan or vegetarian  recipes under Miscellaneous. 

However, to make it rather more substantial, I have added cherry tomatoes and a bunch of spring onions to the recipe.

My family eat a lot of vegan and vegetarian dishes, this one is a little bit extravagant and a nice alternative to some of the traditional seasonal fayre.


  • 1 large fennel bulb (or 2 small ones)

  • 1 to 2 lemons

  • 2 teaspoons extra-virgin olive oil

  • ¾ teaspoon kosher salt

  • ¼ teaspoons freshly ground black pepper, more as needed

  • 1 cup mascarpone

  • 2 tablespoons chopped fresh chives, finely chopped

  • 2 tablespoons chopped fresh dill, plus more sprigs for garnish

  • 1 large egg, lightly beaten

  • All-purpose flour, for dusting the work surface

  • 1 sheet puff pastry, thawed if frozen (about 14 ounces)

  • 4 ounces thinly sliced smoked salmon

  • 2 tablespoons capers, drained and chopped


  • STEP 1Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have 3 to 3 ½ cups.

  • STEP 2Grate 1 ½ teaspoon zest from the lemon, then squeeze out 1 ½ tablespoon lemon juice, keeping zest and juice separate.

  • STEP 3In a mixing bowl, toss together fennel slices, lemon juice, olive oil, ¼ teaspoon salt, and a pinch of black pepper. Let sit for 20 minutes to soften the fennel.

  • STEP 4Meanwhile, heat the oven to 425 degrees, and line a baking sheet with parchment paper.

  • STEP 5In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining ½ teaspoon salt, and ¼ teaspoon pepper until well-combined.

  • STEP 6On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry.

  • STEP 7Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.

  • STEP 8Bake until the pastry is puffed and golden, 22 to 28 minutes. Let the tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).

  • STEP 9To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill, and black pepper.

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