Comments on: Smoked Salmon Cream Cheese Tarte Soleil

By: Audrey

Audrey — Tue, 02 Jun 2026 05:28:28 +0000

In reply to Jasha. I haven't done it with boursin anytime recently, but I am fairly certain it would work, and work quite well. It comes in many varieties, but I'd keep it as simple as possible to try and not overload on the flavors, especially ones that might clash with the salmon. Shallot and chive and garlic and fine herbs should both work nicely.

By: Jasha

Jasha — Mon, 01 Jun 2026 14:31:14 +0000

Love your recipes! Would Bourism cheese work in this recipe and if so, any recommendations? Thanks

By: Audrey

Audrey — Fri, 26 Dec 2025 08:07:34 +0000

In reply to Michèle. You're so very welcome, Michèle! Puff pastry can definitely be a challenge, and each brand can act completely different from the other. The key is usually working as quickly as possible with it (which is the opposite of how I prefer to work in the kitchen). All that said, sounds like it came out exactly as it should, and the result was enjoyed by all. Happy for that!

By: Michèle

Michèle — Fri, 26 Dec 2025 01:52:51 +0000

I forgot to say that I used a good local very fresh goat cream cheese, which is so much better, in so many ways, than commercial supermarket cream cheese. I also substituted green onion leaves for the chives, simply because I had them and did not have chives. This worked well. I used the black poppy seeds but I think black sesame seeds would be a good substitute, or perhaps even nigella seeds.

By: Michèle

Michèle — Fri, 26 Dec 2025 01:39:21 +0000

Delicious, and thoroughly enjoyed by all at a relaxed Christmas day gathering of friends. I found it a bit challenging working with purchased puff pastry (Dufour) to get it rolled large enough to cut a 12″ circle, though my finished tarte looked quite lovely. I think next time I might just make my own rough puff pastry, especially since I had quite a lot of dough left over. (I will make cheese straws or twists with it.)

Thank you Audrey for another great recipe that is entirely new to my repertoire.

By: Audrey

Audrey — Mon, 22 Dec 2025 07:40:32 +0000

In reply to Roxanne Y..

So glad you all enjoyed it, Roxanna. And believe me, my Canadian husband always questions my serving sizes as well! But that’s another story entirely.

In terms of the cream cheese, I am now completely sure of something. The Philadelphia we have in France (which is not imported) has a creamer, less stiff texture to it. After making a couple of cheesecakes, I am now certain of it. It’s close, but much more spreadable.

My only suggestion would be either trying the pre-whipped Philadelphia, or whip it yourself before spreading so it’s plenty more spreadable. An extra step and extra bowl… But some things are worth it! 🙂

Merry Christmas to you and yours!

By: Roxanne Y.

Roxanne Y. — Mon, 22 Dec 2025 02:34:23 +0000

Made and served this to 5 adults today with a winter minestrone for a lunch celebrating the Winter Solstice. A huge hit. It may serve 8-12 French women and men, but it will only serve 6 Canadians. Maybe this past week’s -15C to -20C temps are to blame, but it was amazing, both in terms of looks and taste. Everyone also had a great laugh watching me attempt to spread the cream cheese mixture on the delicate dough; I started with a spatula and quickly switched to all 10 fingers (while the dog enjoyed the spatula). I had made sure the cream cheese had warmed on the counter (contrary to the recipe instructions), as I suspected this part of the job would be tricky with cold cream cheese. Turns out it is tricky with warm cream cheese. I did use a box of original Philadelphia cream cheese, but it was still really stiff. Any suggestions?

By: Audrey

Audrey — Thu, 11 Sep 2025 06:26:12 +0000

In reply to Linda G. Merci, Linda! A true crowdpleaser and easier to make than it looks. I'm also looking forward to making this for the holiday season, it always brings smiles around the table. So glad you enjoyed it.

By: Linda G

Linda G — Wed, 10 Sep 2025 15:49:27 +0000

Loved the recipe. Looks great and yummy too! Recipe and comments were very helpful.

By: Audrey

Audrey — Tue, 09 Apr 2024 06:43:19 +0000

In reply to Liana. Hello, Liana! Thanks for the kind words and the question.. So I can tell you that I have not personally used boursin for this recipe, but I do know and have used it in other recipes and it does typically work well! I think it should work with little problem. My only worry would be the boursin is too creamy and may "melt" a bit, but it should be ok!