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Urgent! A question about a recipe: Fennel and Onion Galette with Gruyere Crust

I have a question about the recipe "Fennel and Onion Galette with Gruyere Crust" from starting in december. Do you bake the galette directly on the oven rack (on the parchment)? or on a baking sheet? pizza stone?

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Miglore

Kristen is the Senior Editor of Food52

added over 1 year ago

Check out steps 4 and 5 -- you roll the dough out on floured parchment on a baking sheet, chill it for 15-20 minutes, then fill and bake it. It doesn't doesn't sound like a pizza stone enters the equation. Good luck!

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starting in december added over 1 year ago

I'd recommend baking it on a baking sheet or pizza stone. The dough will be quite mailable before baking and you'll need something sturdy to put it into the oven.

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