Easy Smoked Salmon PUFF PASTRY TART

Preheat the oven to 425 F (220C). Line a baking sheet with parchment paper or foil.

Place a sheet of puff pastry on the baking sheet. Brush the entire thing with the egg wash. Sprinkle the edges of the sheet with the sesam.

Bake the puff pastry for 10 to 15 minutes, until it's golden brown and puffy, If it's puffed up a lot in the center, you can poke it with a fork to deflate it a bit.

Let the pastry cool slightly. Gently spread the cream cheese over the tart. This will be tricky because it will lift a few flakey bits from the top of the pastry, but that's okay! That's why it is important to use whipped cream cheese - it is light and fluffy and not as heavy as the non-whipped cream cheese.

Layer the smoked salmon on top of the cream cheese. Sprinkle on the fresh dill, capers. Add on a squeeze of fresh lemon. Slice and serve!