Samantha demystifies perfectly baked puff pastry by making a savory tart with smoked salmon and herbs. This dish is truly #UnChoppable!Don't miss an all-new #Chopped, Tuesdays at 9|8c!Get the recipe ▶ https://foodtv.com/3J8wUIHSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Smoked Salmon and Herb Puff Pastry TartRECIPE COURTESY OF UN-CHOPPABLELevel: EasyTotal: 1 hr 15 min (includes cooling time)Active: 15 minYield: 4 to 6 servingsIngredientsAll-purpose flour, for dusting1 sheet frozen puff pastry (half of a 17-ounce package), thawedOne 8-ounce package cream cheese, at room temperature2/3 cup plain full-fat Greek yogurtFinely grated zest of 1 lemon plus 2 tablespoons juiceKosher salt and freshly ground black pepper2 tablespoons drained capers, chopped2 tablespoons chopped fresh dill, plus 1 tablespoon fronds for serving3 tablespoons chopped fresh chives1 Persian cucumber, thinly sliced8 ounces thinly sliced smoked salmonDirectionsPreheat the oven to 425 degrees F with a rack in the center. Line a baking sheet with parchment.Lightly flour a work surface and gently unfold the puff pastry dough. Using a rolling pin, roll out the dough into a 10-by-12-inch rectangle. Score a 1-inch border along all four sides with a sharp knife then prick the area inside the border all over with a fork. This allows steam to release and a rim to rise around the tart. Transfer the puff pastry to the prepared baking sheet and bake, rotating the pan halfway through, until golden brown and puffy, about 18 minutes total. Remove the pastry from the baking sheet and allow it to cool on a cutting board or wire rack for 10 minutes. (see Cook's Note) While the pastry is baking, whip the cream cheese, yogurt, lemon juice, 1/4 teaspoon salt and several grinds of black pepper in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Fold in the capers, lemon zest, 2 tablespoons chopped dill and 2 tablespoons chopped chives and set aside. Just before serving, evenly spread the cream cheese filling over the baked pastry with an offset spatula, leaving the 1-inch border exposed. Arrange the smoked salmon and cucumber on top and sprinkle the tart with the dill fronds, remaining 1 tablespoon chives and some black pepper. Cook’s NoteThe puff pastry can be baked up to 1 day in advance. Store in an airtight container to keep it crisp.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#SmokedSalmon #Herb #PuffPastryTart #UnChoppable #Chopped #SamanthaSeneviratne #FoodNetwork How to Be Un-Choppable: Salmon and Herb Puff Pastry Tart with Samantha Seneviratne | Food Networkhttps://www.youtube.com/watch?v=YmY900uKMgE
