I'm trying to dope out the reasoning behind prebaking a pie/tart shell.
I've made fruit filled galettes (sp?) in the past with no prebaking; items came out fine, no soggy bottoms to speak of. I'm planning a savory tart with aged goat cheese on the bottom, followed with a leek confit, and more goat cheese on the top. Recipe says prebake the shell. OK...that adds a frickin' 25 minutes to the process, then add cooling time, then bake again...for forty minutes? Biggest risk is the tart crust getting overdone, but otherwise...
why prebake? Only reason I can think of is to make sure the bottom is crisp and will hold up to the soggy contents. Otherwise...?
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