i am going to combine several recipes to make a zucchini & mushroom tart. half of the recipes say to pre-bake the crust before adding the filling; the others say to just throw the filling in and bake.
does pre-baking make the crust less likely to get soggy? will there be an appreciable difference between methods?
i am planning to saute the veggies first, regardless of how i do the crust; will that also make a difference?