Savory Smoked Salmon Tart

Preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit. This is important as the correct temperature ensures a well-cooked tart with a crispy, flaky crust.

Roll out the puff pastry sheet to fit a 9-inch round tart tin. I've found that the key to dealing with puff pastry is to keep it chilled. If it gets too warm, it can be difficult to work with. Press the pastry into the tin and trim off any excess.

In a mixing bowl, combine the cream cheese and eggs until smooth. Add in the smoked salmon, chopped dill, salt, and pepper. Remember, smoked salmon can be quite salty itself, so be careful with the additional salt.

Pour the salmon mixture into the prepared puff pastry shell. Smooth it out so it's evenly distributed.

Bake the tart in the preheated oven for about 25-30 minutes, or until the filling is set and the crust is golden brown. Baking times can vary, so it’s a good idea to start checking around the 20-minute mark.

Let the tart cool briefly before cutting and serving. This helps the tart set up and makes it easier to cut.