Pumpkin Sheet Tart with Wild Smoked Sockeye Salmon & Crispy Chilli Oil
This sheet tart stands out with bright orange pumpkin and red wild salmon. Slightly sweet, savoury, and with a little kick — simple, flavourful, and a real showstopper on the table.
Preheat the oven to 200°C.
Place the puff pastry on baking paper on a baking tray 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 frying pan over medium-high heat for about 2 minutes. Set aside.
Arrange the smoked sockeye salmon over the slightly cooled tart.
Drizzle with crispy chilli oil and finish with the toasted pumpkin seeds and freshly ground pepper. Serve immediately. Enjoy!
