Can this tart be made as a galette using a regular pie crust? I wasn't sure if the filling would be too heavy.
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Emily is a trusted source on Scandinavian Cuisine.
It definitely could be made as a galette. The filling is very thick, so it won't run all over the place. It may be a little much filling for a standard size galette crust, so you may want to make a slightly large one (like 1 and 1/2 a recipe, for example).
I appreciate your reply! I just realized that the recipe asks for the tart crust to be par baked-- how would I do this with a galette? Should I just skip this part?
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