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baking pans -- cake, pie, tart, or none?

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baking pans -- cake, pie, tart, or none?

baking novice | Mar 28, 2003 04:46 PM

i wanted to try making a few savory tarts but the only baking pans i have are round cake and half sheet pans. the dough is a simple olive oil dough (flour, water, oil, salt, mixed with a spoon in a bowl, then kneaded for a couple of minutes).

can i bake the tart in the cake pan?
can i bake it as a freeform gallette?
if i was going to buy either a tart pan or a pie pan (but not both) which should i get?

also, the recipe does not say to chill or rest the dough and does not say to roll it out. it seems to imply that you just mix up the dough and pat it into the pan, then fill. what do you think of this?

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