Yesterday it was my turn to host my little group of 22 years to tea.
I have already described how tea parties are an absolute way of life here in Istanbul – click here to read about that – and you will also know that I am very partial to making something in the pastry line as one of my two tuzlu or savoury offerings where Turkish cooks would probably make a börek.
tea time in Istanbul! (smoked salmon tart, muffin doughnuts, chocolate chip cookies, and cheese tart with spinach) |
looks good, doesn’t it? |
The recipe is indeed simple: it actually uses ready-rolled shortcrust pastry (I don’t think it exists here) so I quickly made some. Click here for a how-to guide if you don’t have a favourite recipe of your own. But that’s the only thing you actually have to make and bake. Then you just assemble. The most time-consuming part is going out to buy the smoked salmon and cream cheese!
Part of the joy of this tart for me is that it’s something that would have been unthinkable just a few years ago as we couldn’t get either the cream cheese or the smoked salmon!
Method
- Preheat oven to 200C/180C fan/mark 6.
- Roll your pastry to fit your tin or you can do it flat on a baking sheet ie one big rectangle, as GH did. Cook for 18-20 mins till golden brown. Leave to cool completely.
- Mix the cream cheese in a large bowl to loosen it, then stir in some of the chopped spring onions and some seasoning. Finely grate off the zest from one of the lemons and stir most of it into the mix. I added some lemon juice too.
- Spread the filling onto the pastry (I did this while it was still in its tin). If you are making the flat version, leave a 2cm/3/4in border around the sides.
- Arrange the salmon slices in nice swirls. Scatter over the remaining spring onions and lemon zest. Sprinkle with as much chopped dill as you like.
- Cut remaining lemon into wedges and serve with the tart. I arranged a few lemon slices in the middle of the tart as you can see.
simple smoked salmon tart – truly delicious! |
And it’s as easy as that! My friend Oya thought it would be perfect for brunch and hopes to try it out this weekend!
Afiyet olsun!
BTW, for my other tuzlu, I made a second tart but this time I rang the changes by using a round tin, the traditional tart shape.
this looks wonderful!
Thanks, Joyce!
I haven't got used to finding salmon here – It still surprises me when I see it on the fish stands. As the smoked stuff is so dear, I think I'll make some gravlax and use that to top the tart. Do you think it would taste as good?
So you do get it down in Bodrum? Is it the yerli or the Norwegian? I think your idea is excellent – maybe not quite the same distinctive taste but I am sure it will be just delicious! Clever you!
That smoked salmon tart is simply beautiful!! what a wonderful idea – I will definitely be borrowing this!!
Mary x
Hi Mary! Glad you like the look of this tart! I do recommend it, I must say. Hope you are well. xx
Your tarts look mouth-watering good, especially the cheese and spinach tart. I am not a big fan of smoked salmon, there is so much fresh wild salmon available here on the Pacific coast, I prefer fresh although lots of people smoke their own. Have a good day.
I love salmon in all its forms and am just thankful that we get it here in Istanbul after all these years. But I bet your salmon tastes magnificent so yes, fresh is probably best!
That is a delicious and so good looking spread Claudia, the photos are wonderful : ) I do miss the tea time gatherings at home, my mum has been a pro on that – your friends are very lucky, eline saglik 🙂 ozlem x