One dough makes two appetizers

The holidays may be a time for abundance, but setting out that tantalizing display of party foods isn't easy when time is in such short supply. Maximize your cooking time by using a single cheese pastry dough recipe to produce both flaky cheese pastry puffs and a luscious tomato-fennel tart. Your guests will never guess the trick.

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BASE RECIPE

Cheese Pastry Dough

PREP TIME: 10 minutes

MAKES: 2 disks of dough, enough for about 3 dozen pastry puffs and a 12-inch tart

In a food processor, combine 2 2/3 cups all-purpose flour, 1 cup (3 oz.) finely shredded aged gouda or gruyere cheese, and 13 table-spoons (6 1/2 oz.) butter that has been cut into chunks. Pulse until coarse crumbs form (mixture will be lumpy). Add 10 ounces cold cream cheese (cut into chunks), and pulse 5 times. Add 3 large egg yolks and pulse until dough begins to hold together. Place dough onto lightly floured board and knead until it forms a ball, about 10 times. It should look marbled. Divide dough in half and pat each portion into a flat disk 8 inches wide. Use immediately, or refrigerate or freeze (see below).

DO-AHEAD TIP

* Make dough up to 3 days ahead. Wrap airtight and refrigerate. Alternately, freeze the dough, wrapped airtight, for up to 3 weeks.

FIRST RECIPE

Fennel-Tomato Tart

Here, the rich cheese dough becomes a savory crust for caramelized fennel and tangy tomatoes.

PREP AND COOK TIME: 1 hour

MAKES: 12 servings

NOTES: This dough is very rich, so don't be alarmed if it shrinks during baking. Freezing the dough in the pan helps keep its decorative edge.

    1 disk cheese pastry dough (recipe precedes)
    1 head fresh fennel (about 1 lb. untrimmed), rinsed
3 1/2 tablespoons olive oil
    7 shallots (7 oz. total), peeled and sliced 1/4-inch thick
  1/2 cup chopped parsley Salt and pepper
  3/4 cup finely shredded parmesan cheese
   15 cherry tomatoes (pear-shaped or round), stemmed, rinsed, and
      sliced in half

1. On a lightly floured board, roll pastry into a round 14 inches wide. Transfer pastry into a 12-inch tart pan with removable rim. Press into pan and trim off overhanging dough by pressing edge against pan's rim. Reserve pastry scraps for another use or discard. Prick the bottom all over with a fork, cover with plastic wrap, and freeze 30 minutes, or up to 1 week.

2. Meanwhile, trim and discard base of fennel, along with tough green stalks. Thinly slice fennel head crosswise.

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3. Preheat oven to 350[degrees] (convection not recommended). Set a 10- to 12-inch frying pan over medium-low heat. Add olive oil, fennel, and shallots. Cook, stirring often, until vegetables are golden brown, about 30 minutes. Sprinkle with parsley, season with salt and pepper to taste, and remove from heat.

4. Remove tart crust from freezer and place (still in pan) in preheated oven. Bake until golden brown, about 20 minutes. Remove from oven and top evenly with parmesan, then fennel-shallot mixture, then tomatoes. Bake until cheese begins to turn pale golden brown, about 10 to 15 minutes longer. Remove pan rim, cut into wedges, and serve warm or at room temperature.

Per serving: 252 cal., 64% (162 cal.) from fat; 6.7 g protein; 18 g fat (8.8 g sat.); 17 g carbo (1.6 g fiber); 240 mg sodium; 64 mg chol.

DO-AHEAD TIPS

* Make dough through step 1. Keep frozen, wrapped tightly, up to 1 week.

* Prepare fennel-shallot topping up to 3 days ahead. Refrigerate, covered, until ready to use.

SECOND RECIPE

Three-Cheese Pastry Puffs

Flaky and tender, these puffs are perfect little cocktail bites.

PREP AND COOK TIME: 45 minutes

MAKES: About 3 dozen pastry puffs

    1 disk cheese pastry dough (recipe on page 80)
    1 tablespoon Dijon mustard About 1 1/4 cups finely shredded gruyere
      or aged gouda cheese
    1 large egg
2 1/2 teaspoons kosher salt
    1 tablespoon cumin seeds, sesame seeds, fresh thyme leaves, or
      ground pepper

1. Preheat oven to 375[degrees]. On a lightly floured board, roll pastry into an 18-inch round. In a bowl, mix mustard and 1 1/2 tablespoons water. Brush dough lightly with mustard mixture.

2. With a 2-inch round cookie cutter, with a decorative or plain edge, cut pastry into rounds. Reroll scraps and cut more rounds.

3. Place half the pastry rounds 1 inch apart on baking sheets. Pile 3/4 teaspoon shredded cheese onto each round. Cover with remaining pastry rounds, mustard side down, like a sandwich cookie.

4. In a bowl, whisk the egg with 2 tablespoons water. Gently brush all the pastry tops with the egg wash. Sprinkle each with a pinch of salt and either the cumin seeds, sesame seeds, thyme, or pepper. Bake until puffed and golden, 10 to 12 minutes (9 minutes in convection oven). Serve warm.

Per serving: 76 cal., 64% (49 cal.) from fat; 2.6 g protein; 5.4 g fat (3.2 g sat.); 4 g carbo (0.1 g fiber); 204 mg sodium; 30 mg chol.

DO-AHEAD TIPS

* Prepare puffs through step 3 up to 1 day ahead and refrigerate, covered with plastic wrap. Or freeze, tightly wrapped, for up to 1 week.