P&Q: tomato-cheese tartlets

Questions about the tartlets? Ask them here. :)

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8 Responses to “P&Q: tomato-cheese tartlets”

  1. Cher July 30, 2012 at 3:42 PM #

    I think these are begging to be finished off under the broiler!
    Any thoughts about placing the second baking sheet on top? Would pie weights in the center (parchment in between) be an option? (My baking sheets are really heavy…)

    • PaulaM July 31, 2012 at 12:04 PM #

      Cher, I usually just prick the hell out of the pastry, being VERY careful not to prick the borders (about 1 inch). Then to the fridge for a while. If the pastry is well pricked and very cold I never needed weights. It just puffs perfectly on the sides and not in the middle.

      • Cher July 31, 2012 at 1:00 PM #

        Thanks. I know the recipe says to weigh down the pastry with a second sheet, but like I noted – my baking sheets are pretty heavy & I just am not having faith in that method :-) (Although, it probably does work brilliantly and I am just being a worry wart)

      • Bakeawaywithme August 1, 2012 at 1:47 PM #

        Cher, I also just prick the bottom (as Paula describes) and I then throw the pan in the freezer for about 20 minutes. I find it works quite well.

  2. PaulaM July 30, 2012 at 6:54 PM #

    Is anyone making their own puff pastry?

    • anderlani1 July 30, 2012 at 8:09 PM #

      No way! lol I tip my hat to you if you try it, though.

    • onewetfoot July 30, 2012 at 9:59 PM #

      It’s a lot of work, but worth it – don’t think I’m going to go that route this time, though.

    • Jacquelyn July 30, 2012 at 11:50 PM #

      Oh my- I consider it a grand achievement to get even a simple pie crust made!

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