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Last Updated on March 24, 2026 by becky
Featuring smoked salmon, capers, red onion, and cream cheese piled high on a puff pastry base, this everything bagel smoked salmon tart captures all of the flavors of the classic NYC everything bagel, in the form of a slice-and-share tart.
What Inspired This Everything Bagel Smoked Salmon tart?
The everything bagel (a bagel topped with poppy seeds, sesame seeds, sea salt, and flakes of dried onion and garlic) is as much a part of New York City culture as Broadway, the Met (either one!), or a lazy summer Saturday spent lounging on the Great Lawn in Central Park. Sold at New York institutions like Liberty and Ess-a-Bagel, the everything bagel is nothing short of a quintessential NYC food. It’s right up there with other staples like black-and-white cookies, hot dogs, cheesecake, or a classic New York slice.
Some New Yorkers enjoy their everything bagels as a “BEC” (another New York classic, so much so that Eater once called the bacon, egg, and cheese “New York’s culinary mascot”) but I think they’re at their best when slathered in cream cheese and piled sky-high with briny capers, slices of smoked salmon, rings of red onion, and plenty of fresh dill.
Designed for sharing, this everything bagel-inspired tart features all of the key components of a classic everything bagel with cream cheese and all of the fixings. And like the everything bagel itself, it’s just as tasty for breakfast or brunch as it is for an on-the-go lunch or a late-night snack.
Puff Pastry Salmon Tart Ingredients
To make this puff pastry salmon tart, start by gathering the following ingredients:
- Puff Pastry – You can make this recipe with homemade puff pastry if you enjoy starting from scratch, but for the sake of convenience I develop most of my tart recipes with store-bought puff pastry.
- Egg – Brushing the puff pastry with beaten egg helps to create the deep golden brown color.
- Everything Bagel Seasoning – Feel free to start with a store-bought everything bagel seasoning, or make your own. (I make mine in batches and sprinkle it on everything from bread to scrambled eggs to puff pastry pinwheels!)
- Cream Cheese – I used full fat, block-style cream cheese. Spreadable cream cheese makes a suitable shortcut if you can’t find block cream cheese or don’t have time to allow it to soften.
- Mayonnaise – Mayonnaise adds a tangy note to the cream cheese topping. Full fat mayo works best.
- Lemon – A squeeze of lemon juice adds a bright citrus note and a hint of acid. Use fresh lemon juice, not bottled or reconstituted. One tablespoon equals the juice of about 1/2 lemon.
- Dill – You’ll need dill for the cream cheese layer, plus more for garnishing the finished tart. I recommend using chopped fresh dill, but dried dill will work in a pinch.
- Smoked Salmon – Smoked salmon is salt-cured and wood-smoked salmon, typically sold pre-sliced or in whole fillets, and used in dishes like salads, omelettes, and pasta…and as a bagel topping, of course! If you have some smoked salmon left over, this Reddit thread has suggestions for putting it to good use.
- Capers – Capers are essential for replicating the classic NYC everything bagel breakfast! If you enjoy them in this recipe, I suggest using the rest of the jar to make my grape focaccia recipe with chili and capers.
- Red Onion – Peeled, and sliced into very thin rings.
Docking the Puff Pastry
After rolling and trimming your puff pastry into a 10 x 14-inch rectangle, it’s important to “dock” (poke small holes) in the raw pastry before baking. This step allows steam to escape as the pastry bakes, preventing it from bubbling and puffing.
A docking tool (sometimes called a dough docker) is a spiked, plastic or metal tool with a handle. It’s an inexpensive (under $10 on Amazon), must-have piece of equipment, especially if you make lots of pies or puff pastry recipes.
Smoked Salmon Tart Recipe Tips and Tricks
Remove the excess seeds. Before baking, use a pastry brush to clear the tray of any loose seeds or bits of everything bagel seasoning; otherwise, these will burn as the pastry bakes.
Use a sharp knife. You’ll need a sharp chef’s knife or a pair of sharp kitchen shears to slice and serve the tart. You can cut it into into 4-6 larger squares for dinner, or thin strips or smaller portions to serve as an appetizer.
Make-Ahead and Storage Suggestions
If starting with frozen (rather than refrigerated) puff pastry, allow time for the pastry to defrost before assembling and baking the tart.
This puff pastry smoked salmon tart tastes best on the day it is made. Wrap leftovers in foil and store in the refrigerator for up to 1 day. Eat cold.
Other puff pastry tart recipes you might enjoy:
Mushroom Tart
Butternut Squash Tart
Asparagus Tart
Rainbow Veggie Pizza
Fig and Goat Cheese Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Everything Bagel Smoked Salmon Tart
- Total Time1 hour 10 minutes
- YieldOne 8x12-inch tart 1x
A puff pastry smoked salmon tart capturing all of the classic flavors of an NYC-style everything bagel with cream cheese and lox.
Ingredients
Pastry Base:
1 sheet puff pastry, thawed according to package directions if frozen
1 egg, lightly beaten
40 grams everything bagel seasoning, store-bought or homemade (1/4 cup), plus more for sprinkling
Cream Cheese Layer:
226 grams cream cheese, softened (8-ounce package)
60 grams mayonnaise (1/4 cup)
15 milliliters lemon juice (1 tablespoon)
1 tablespoon chopped fresh dill
Salt and pepper, to taste
Toppings:
113 grams smoked salmon (4-ounce package)
20 grams capers, drained (2 tablespoons)
1/2 red onion, peeled and sliced into thin rings
Chopped fresh dill, to garnish
Instructions
Preheat the oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment or a silicone baking mat.
On a silicone rolling mat or lightly floured work surface, unroll puff pastry and trim to approximately 10 x 14 inches. (If your pastry sheet is a square instead of a rectangle, use a rolling pin to roll it a few inches longer.)
With a pastry brush, lightly egg wash the entire surface of the pastry. Scatter generously with everything bagel seasoning.
Flip onto prepared tray, seasoning side down. Prick the top with a fork or docking tool. With a pastry brush, apply a strip of egg wash around the outside edge.
Fold edges over, creating a 1/2-inch border. Brush with additional egg wash. Sprinkle folded edge with more everything bagel seasoning.
Bake in preheated oven for 25-30 minutes, or until flaky and golden brown. Set aside to cool while you prepare the cream cheese layer.
In a medium bowl, combine cream cheese, mayonnaise, and lemon juice. With a hand mixer, mix on high speed until smooth and creamy, about 1 minute. Mix in the chopped dill. Season with salt and pepper to taste.
With a small stepped palette knife, spread cream cheese mixture over cooled pastry, allowing a 1/2-inch border around outer edge.
Top with smoked salmon, capers, and red onion. Season with salt and pepper. Garnish with chopped dill.
Slice into squares and serve.
This puff pastry smoked salmon tart tastes best on the day it is made. Wrap leftovers in foil and store in the refrigerator for up to 1 day. Eat cold.
Notes
Use a pastry brush to clear the tray of any loose seeds or bits of everything bagel seasoning; otherwise, these will burn as the pastry bakes.
I think you may have just recreated something BETTER than Bagel and Lox. It’s light and just hits so many right notes.