Pair this savory Smoked Salmon Tart with fresh fruit or a crisp mixed salad. Our yummy Smoked Salmon Tart is made with PHILADELPHIA Cream Cheese & veggies.
What You Need
Original recipe yields 6 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
4 oz. thinly sliced smoked salmon
1/4 cup slivered red onions
1 small tomato, seeded, chopped
2 Tbsp. chopped fresh dill
1 Tbsp. drained capers
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Let's Make It
Heat oven to 400ºF.
Line 9-1/2-inch tart pan with removable bottom with pie crust; trim edge. Prick bottom of crust with fork.
Bake 10 to 12 min. or until lightly browned. Cool completely.
Spread cream cheese spread gently onto bottom of crust just before serving. Run knife around crust to loosen from rim of pan; remove rim.
Fill crust with remaining ingredients.
To make it easier to spread the cream cheese onto the bottom of the baked tart crust, you can spoon the cream cheese spread into a microwaveable bowl, then microwave on HIGH 15 sec.or just until cream cheese is softened.
Serve this flavorful tart with fresh fruit, and a crisp mixed green salad tossed with your favorite KRAFT Dressing to round out the meal.
Refrigerate any leftovers.
If you don't have a tart pan, you can instead use a foil-lined 9-inch round pan. Bake crust in prepared pan as directed; cool completely. Spread cream cheese spread onto bottom of crust. Use foil handles to remove crust from pan; fill with remaining ingredients as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.