Puff pastry pizza seems to be trending in my native Sweden and inspired by Swedish foodie Tuvessonskan I thought I would give it a try too!

A adapted her recipe slightly but kept the idea of spreading a browned butter mixture over store-bought puff pastry, scatter with grated cheddar and bake it before adding the rest of the (very Scandinavian) toppings.

I love the classic combination of creme frachie, chopped red onions and fish roe and it works great on puff pastry too, especially when enhanced further with herbs and lemon.

Puff pastry pizza with browned butter, creme fraiche, red onions, salmon roe and herbs, serves 4 as nibbles or a starter

Adapted fromTuvessonskan’s recipe.

1/2 roll all butter puff pastry 

50 g butter

50 g philadelphia

2 tbsp creme fraiche

approx 200 ml grated cheddar

salt and pepper

Topping:

100 ml creme fraiche

1 jar salmon (or other fish) roe

1/2 red onions, finely chopped

a bunch chives, finely chopped

a bunch dill, finely chopped

1/2 lemon, the juice

salt and pepper

Brown the butter 30 minutes in advance. Leave to cool in room temperature. Mix the cooled butter with philadelphia and creme fraîche in a bowl. Add salt and pepper. Spread the mixture over the puff (leaving the edges bare if you like) and scatter with the cheddar. Bake in 200C fan or 220 C without fan until the puff is golden and the cheese has melted. Leave to cool. 

One the baked puff is cooled, spoon or pipe the creme fraîche onto it, then the salmon roe. Scatter with red onions and herbs. Season and finish by squeezing a bit of lemon juice over it. Cut into pieces (either cut in four and serve as a starter on plates or cut into small bites and serve on a tray or platter).