You can have a sophisticated appetizer in a snap with the help of some frozen puff pastry.
is the key phrase. Undercooked puff pastry is gummy, bland, and one of my biggest pet peeves. Unfortunately, undercooked puff pastry is a culinary epidemic, knocking out even the best cooks. And “Big Puff Pastry” is partially to blame, with bake times as low as just 15 minutes on the back of many boxes., which means “well done” and refers to the deep, dark color on the crust of anfor up to 75 minutes, so that it stays shatteringly crisp even under the juiciest filling.
Once it's thawed, I stack two sheets of puff pastry on top of one another on a surface that’s lightly dusted with flour. Using a rolling pin, I then roll out the pastry so it just fits a rimmed half-sheet tray—a rectangle about 11 by 15 inches. When undocked and left to its own devices, puff pastry bakes up thick and unruly, quickly overwhelming the toppings. By rolling the pastry out thin, I get a better ratio of toppings to crust.
After round one in the oven, the bottom of the pastry will be light golden brown, while the top will be dry and firm to the touch. The eggplant will grow tender, without developing any color or falling apart.
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