Pumpkin Sheet Tart with Wild Smoked Sockeye Salmon & Crispy Chili Oil
This sheet tart stands out with bright orange pumpkin and red wild salmon. Lightly sweet, savory, and with a little kick — simple, flavorful, and a real showstopper on the table.
Preheat the oven to 200°C.
Place the puff pastry on parchment paper on a baking sheet and prick holes in the center. Leave a 2 cm border around the edges.
Toss the pumpkin with olive oil, honey, thyme, salt, and pepper. Mix with the onions and spread the slices evenly over the pastry.
Bake the tart for 20–25 minutes until golden brown and crisp. Let cool slightly.
Meanwhile, toast the pumpkin seeds in a skillet over medium-high heat for about 2 minutes. Set aside.
Arrange the smoked sockeye salmon over the slightly cooled tart.
Drizzle with crispy chili oil and finish with the toasted pumpkin seeds and freshly ground pepper. Serve immediately. Enjoy!
