 onion tart /pissaladiere?
two questions come to mind..please don't cringe at the thoughts i'm having..one...for the pissaladiere, can i use frozen bread dough, like you find in the freezer section of the grocery store? or premake pizza dough and freeze it? or freeze the pissaladiere dough ? it seems to me that pissaladiere dough is somewhat like foccacia..would that be correct? and for the pate brisee, can i use just a regular pie dough without the egg? what does that egg addition actually do anyway?add a glaze? protect the dough from the filling? can i do this in a half sheet pan instead of a tart pan? i have seen so many different recipes to make these that my head is spinning..some say puff pastry, some say pie dough..thank you both for your input..i am a chef, but working with pastry is not my strong suit, for sure..just wondering about the subs i suggested.. fyi i am trying to fit in some 'on the side' catering while still doing my work at the restaurant during this crazed hoiday season ahead, so am looking for shortcuts..if there are none, that's okay, i will deal..i want the final product to be the least compromised in the end..so if i have to give up a few more hours of sleep, so be it...
joey  |