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1
Preheat the oven to 375.
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2
Line a large rimmed baking sheet with parchment paper.
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3
On a large, lightly floured work surface, roll out the pastry 1/8 inch thick.
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4
Using a pizza cutter or sharp knife, cut out two 12-by-3-inch rectangles and brush off any excess flour.
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5
Transfer the rectangles to the prepared baking sheet.
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6
From the remaining puff pastry, cut four 12-by-1/4-inch strips and four 3-by-1/4-inch strips.
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7
Moisten the border of the rectangles with water.
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8
Lay the long strips on the long edges of each rectangle and the short strips on the short edges of each rectangle; press lightly to seal.
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9
With a fork, prick the bottom of the pastry shells all over.
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10
Freeze the pastry shells for 15 minutes.
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11
Bake the pastry shells for about 30 minutes, until browned and crisp and the borders have risen nicely.
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12
If the centers start to puff up, gently tamp them down with a fork during baking.
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13
Meanwhile, in a large skillet, heat the olive oil.
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14
Add the garlic and cook over moderate heat for 30 seconds.
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15
Add the onion and cook until softened, about 7 minutes.
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16
Add the bell peppers, cover and cook, stirring a few times, until the peppers are tender, about 8 minutes.
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17
Uncover and stir in the pimenton.
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18
Cook, stirring, for 3 minutes.
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19
Add the crab and cook, tossing gently, until heated through, about 3 minutes.
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20
Season with salt.
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21
Spread the crab filling into the center of each pastry shell.
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22
With a serrated knife, cut the pastry shells crosswise into 12 slices each.
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23
Arrange the slices on a platter and serve.
