You could but the hard thing about adding a bottom crust is it can easily turn soggy. I have not tried making this particular recipe with a puff pastry bottom crust so this would be an experiment on your part. Puff pastry shrinks up as it is baked. I think the puff pastry bottom would need to be pre-baked slightly to help avoid it becoming too soggy. Then continue with the recipe as written. If you try it out, please let me know how it turns out for you!