Made this once before and loved the flavor, but the crust was a bit soggier than I would have liked. Should I prebake the crust? Bake on a pizza stone? I know a number of you on the board make it with pate brisee. What do you do?
By the way, I use the Bon Appetit (October 2001) recipe on Epicurious. Lots of onions (6 pounds for a 17 X 11 inch pan), and cooked in the oven so you don't have to hover over it. I really liked it with all those onions, but perhaps that's why the crust wasn't as crisp as I'd like? Also, I use Julia Child's pate brisee, which I've had great success with in other recipes, so doubt it's a dough recipe problem.