Quote:
Originally Posted by durangojo  hi all,
does anyone have an idea, recipe or suggestion on what crust to use for an onion tart? puff pastry? pate brisee? should i make this more like a quiche with an egg and cream base or more like a pissaldiere? what is easier and can i freeze one or the other..if i freeze either, will it become soggy when i thaw it..i would think i would want to refresh it by warming it up before serving anyway...thanks in advance
joey |
I would use a pate brisee. Pissaladiere is very different then an "tarte aux oignon" The ladder from Provence, and the Tarte from Alsace/Lorraine.
I would advise against the puff pastry. Pissaladiere is more like a pizza (sorry France) You can freeze them, but to be honest, the texture will be compromised from the freezer.
If you need any recipes for these let me know I teach French cuisine and have them available.