Mushroom & Smoked Salmon Tarts Recipe
Mushroom & Smoked Salmon Tarts Recipe photo by Taste of Home
Next Recipe

Mushroom & Smoked Salmon Tarts Recipe

Be the first to add a review
Publisher Photo
We needed to clear out the fridge before moving into a new home, so we made a hearty tart of smoked salmon, mushrooms and feta—it quickly became a staple. —Jacquelyn Benson, South Berwick, Maine
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min.
MAKES: 12 servings


  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 1 tablespoon butter
  • 4 cups sliced fresh mushrooms (about 10 ounces)
  • 2/3 cup smoked salmon or lox
  • 1/3 cup crumbled feta cheese
  • 8 large eggs, divided use
  • 4 teaspoons drained capers, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 teaspoons snipped fresh dill, optional, divided

Nutritional Facts

1 piece: 239 calories, 15g fat (6g saturated fat), 136mg cholesterol, 382mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 8g protein.


  1. Unroll pastry sheets into two 9-in. fluted tart pans with removable bottoms; trim edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 2-4 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 375°.
  3. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Remove from pan. Add butter and mushrooms; cook and stir 6-8 minutes or until mushrooms are tender. Cool slightly.
  4. Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk four eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over one of the tarts. Repeat with remaining ingredients.
  5. Bake 15-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 2 tarts (6 servings each).
Editor's Note: Tarts may also be prepared in two 9-in. springform pans or pie plates; bake as directed.
Originally published as Mushroom & Smoked Salmon Tarts in Taste of Home April/May 2015, p40

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Mushroom & Smoked Salmon Tarts

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image