Advertisement For the rest of us, there is frozen puff pastry, a wonderful and completely respectable way for the time-pressed cook to pull together all manner of sweet and savory dishes.
Start with the obvious, such as fruit desserts. The pastry dough can be cut into small diamonds, topped with a dollop of jam, folded over, crimped and baked for almost instant turnovers.
For a fancier version, cut pastry dough into rounds, fill them with fresh berries tossed with sugar and a dusting of corn starch, then fold the dough calzone-style, crimp the edges and bake at 400 F for 20 minutes.
Pastry dough also can be pressed into large or small tart shells, then baked with or without filling. If without, fill the baked and cooled shells with fresh berries and a mound of whipped cream.
Savory dishes are just as easy. Puff pastry can be wrapped around salmon or roasted vegetables and cheese, then baked. Rounds of it also can be used to top pot pies and casseroles (especially personal-size versions).
In these recipes, it forms the crust of a savory quiche-like tart filled with a rich blend of eggs, sour cream, smoked salmon, onions and asparagus. Sliced mushrooms, cooked bacon or sausage also would be great.
It also is used to create near instant and attractive morsel-sized treats that blend sweet fig preserves (or the jam of your choice) with pleasantly assertive manchego cheese.
The method of assembling these pastries is just one possibility. Puff pastry lends itself to many decorative designs, so have fun stuffing, folding and crimping.
Be sure to follow the package directions for thawing puff pastry. Unfolding it too soon will cause it to crack or break. But if it does crack, just press it back together. The appearance will be marred, but the taste will be fine.
Most frozen puff pastry is sold in 17.3-ounce packages, which contain two sheets of pastry. Each of these recipes uses one sheet. Leftover sheets can be kept frozen.
SMOKED SALMON AND ASPARAGUS TART
Start to finish: 1 hour 30 minutes (20 minutes active)
Servings: 6
1 sheet frozen puff pastry, thawed according to package directions
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
16 thin asparagus spears, quartered crosswise
Freshly ground black pepper, to taste
2 eggs
1/3 cup low-fat sour cream
1/4 teaspoon dried dill
2 ounces smoked salmon, cut into thin strips
Preheat oven to 350 F.
Use cooking spray to lightly coat an 8-inch tart pan with removable bottom.
Carefully unfold the puff pastry and gently press it into the tart pan, pinching off any excess to form a neat edge. Fill the tart shell with pie weights or dried beans.
Bake for 12 minutes, or until the edges begin to turn golden. Remove from the oven and let cool 5 minutes. Leave the oven on.
Meanwhile, in a large skillet over medium-high heat, combine the oil and onion and saute for 4 minutes. Add the asparagus and saute another 4 minutes. If the pan becomes too dry, add 1 tablespoon of water.
Remove the skillet from the heat and let cool slightly. Season with pepper.
In a medium bowl, whisk together the eggs, sour cream and dill. Add the salmon and gently mix. Use a fork to transfer the cooked onions to the egg mixture, reserving the asparagus. Mix in the onions.
Remove the pie weights or beans from the tart shell, then carefully pour in the egg mixture, using a fork to spread the onions and salmon evenly. Use your hands to arrange the asparagus on the tart.
Bake for 1 hour, or until the filling is set. Let stand 10 minutes before serving. Serve warm or cool.
FIG AND MANCHEGO PASTRIES
Start to finish: 45 minutes (15 minutes active)
Makes 12 pastries
1 sheet frozen puff pastry, thawed according to package directions
12 chunks manchego cheese (roughly 1/2-inch-square and 1/4 inch thick)
1/4 cup fig preserves
1 egg, beaten (optional)
Ground black pepper, to taste
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Unfold the pastry sheet and use a paring knife to cut it into twelve 2-by-2-inch squares.
Arrange each square on the prepared baking sheet. Use a knife to cut a slit around the inside edge of each square. The slit should run all around, about 1/4 inch from the edge. Feel free to experiment with more decorative designs. Cutting this slit will cause the dough to bake up in an attractive manner.
Place a square of cheese in the center of each pastry. Place a dollop of fig preserves over each piece of cheese.
Bake for 10 to 12 minutes, or until the pastry is puffed and lightly browned. If desired, halfway through baking, use a pastry brush to lightly brush the pastries with egg.
Sprinkle with black pepper, then cool slightly before serving.
