Gluten Free Smoked Salmon Tartlets

Smoked Salmon Tartlets

Smoked Salmon Tartlets




These gluten-free lox tartlets add an air of sophistication to any party spread — but they're so easy to make and even easier to enjoy!


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten-Free flour for dusting

  • 1 lb smoked salmon (lox), your favorite type

  • 8 oz cream cheese, whipped

  • 1 red onion, small

  • 1 jar capers, small

  • 1 pint cherry tomatoes

  • black pepper to taste

  • Additional Tools
  • tartlet pan

  • biscuit cutter the size of your tartlet pan


  • Bring dough to room temperature. Preheat oven to 375°F.

  • Dust the countertop. Take dough and roll it out to approximately 1/8 inch thick.

  • Use a non-stick spray on the tartlet pans. Using the biscuit cutter, cut circles then push them into the tartlet pans. I use the end of a lemon juicer. Make sure you dock the tartlets so they don’t puff. You can use the tines of a fork.

  • Bake the tartlet shells for 25-30 minutes or until golden brown. Cool completely.

  • Cut salmon into 1x1-inch squares, red onion into 1x1/4-inch strips, thinly slice tomatoes, and rinse capers.

  • Pipe about 1 teaspoon of cream cheese into tartlets, place salmon vertically into the cream cheese, then arrange the rest of the items however you like.

  • Grind fresh black pepper on top if desired.