This is a different twist on lox, bagels and cream cheese and can be served for breakfast, brunch or as an appetizer. So easy and delicious!
What You’ll Need:
1 -2 sheets of Puff Pastry, thawed in refrigerator
5 oz. herbed goat cheese (softened to room temperature)
1 small purple onion (sliced very thin)
1/3 cup capers, drained
6 – 8 ounces smoked salmon for each tart
What to Do:
Preheat oven to 375 degrees.
Line baking sheet pan with parchment paper.
Roll out dough with a floured rolling pin into 10 x 13 inches. Place on parchment lined baking sheet, crimp the edges of the dough and pierce dough with fork a few times, bake 10 minutes. Let cool.
Spread each pastry sheet with a generous layer of goat cheese.
Add lox, sprinkle with purple onion slices and capers.
Bake for 15 – 20 minutes until cheese has melted and pastry is golden brown around the edges.
Slice tart and enjoy!
Serves 8 -10
