Bon Appetit October 2012 has a really fun "Guide to Hors D'oeuvres" that I am loving. There are five main steps:
1) You deserve a shower
2) Never let them see you deep fry
3) Its the economy of scale, silly
4) Fake it and make it
5) Chips and the dip: its the law - see Onion Dip above
Worried I might get on a dip kick similiar to college 2010 (I think sustained myself almost completely on a variety of homemade dips for a period of at least a month), I decided I needed to branch out a bit.
Following Rule #3 - Economy of Scale, I decided to make the Butternut Squash Tart with
The verdict? Totally worth it and totally delicious. If you are serving many people, make a few. They are actually really easy and impressive looking. I ate about 1/3 of mine for dinner without even trying, so these can go really fast.
Ingredients - note that even purchasing with one tart in mind, I had enough ingredients to double without having to buy extra
Frozen Puff Pastry - note this is NOT the same as Phyllo dough. I made that mistake once and never will again. Look in the freezer section near the cream puffs, whip cream, and eclairs. The box looks small, but you do want the 17.3 oz version.