Viewing a single comment thread. View all comments

TheLadyEve t1_j1nvhfq wrote

This is one of my favorite kinds of pies! I usually make them with pâte feuilletée, though--your pâte brisée looks awesome!

3

SMS626 OP t1_j1oa4om wrote

Definitely want to try with puff pastry next time! Sounds delicious!

3

TheLadyEve t1_j1oaatd wrote

You have to dock it, and it helps to par-bake it, but I love the results. The cheese makes a barrier so the tomatoes don't make the pastry soggy. I've also used a layer of creme fraiche as a barrier.

2

SMS626 OP t1_j1oc6g4 wrote

Yes I put the cheese first here too for that reason it definitely makes a difference

3