Honey Mustard + Salmon Tart

These little open-faced savory tarts are super easy to assemble.
Puff pastry can be a little treat from the commissary, or for a challenge you can make you own! It’s all in the folding of the dough. Fold. Fold. Fold. Chill. Repeat. Try this recipe; https://www.epicurious.com/recipes/food/views/rough-puff-pastry-dough-230789
(The prep time doesn’t include the thawing or making of the pastry step)

Salmon is a fatty fish and melds well with even the simplest flavors. This recipe has the age old combo of honey and mustard and salmon and dill. And the bonus, is this all comes together fairly quick!

Serve with sautéed green beans, creamed kale or a spinach salad.

1 Puff pastry sheet, thawed according to instructions

2 Salmon fillets, skinless

1 tbsp Dijon mustardYellow mustard can be used, or even mayonnaise+vinegar+turmeric powder

1 tbsp Whole grain mustard, optional

1 tbsp Honey

½ tbsp Dried dillFresh dill can be substituted. 1/4 tsp of Thyme can be substituted.

Salt and pepper

Preheat oven to 400. Prepare baking sheet with a piece of parchment paper.

Prepare puff pastry; Slightly roll out dough into large square.
Cut into 4 square pieces. Gently trace a “inner-square” by using a knife and scoring the dough and leaving about a 1/2 inch or so border. Like a picture frame.

Prepare honey mustard, by mixing mustards and honey in a small bowl.

Slice salmon fillets into 8 pieces, about 2 inches wide, or so. Sprinkle generously with salt, pepper and dill. Place salmon pieces on dough, inside the scored bordered dough. Using half of the honey mustard, gently slather a layer of honey mustard over salmon.

Place pan with salmon tarts in oven and bake for 10-15 minutes. Tarts are done when dough is crisped up and golden brown. Halfway thru cooking, brush the rest of honey mustard over salmon pieces. The mustard and cooking time keep the fish moist and flaky.
Enjoy!

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Honey Mustard + Salmon Tart