They also couldn’t be easier. Use store-bought puff pastry for the crust, and smoked salmon, cream cheese, and scallions in the filling. I love working with store-bought puff pastry mostly because, well, I don’t have to make it myself! Back in my former life as a pastry chef, puff pastry was a weekly task — it was fun to make, but it requires a serious number of hours to make. As far as my baking bucket-list goes, I think I can cross off puff pastry. Luckily, store-bought puff pastry is readily available and quite good! I recommend buying all-butter puff pastry if you can find it (check the ingredients). Pastry made with oil or butter substitutes doesn’t taste nearly as good. Be sure to let the puff pastry thaw overnight in the fridge. If you forget, let it sit out on the counter for 20 to 30 minutes. When thawed, the puff pastry should be pliable enough to unfold without cracking, but not so soft that it feels floppy or stretchy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes. Once baked, the tartlets can be frozen. To reheat, place them, still frozen, on a baking sheet and warm in a 350F oven for 15 to 20 minutes, or until hot all the way through. You could easily double this recipe if you want to make a big batch.
