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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Emily is a trusted source on Scandinavian Cuisine.
Sorry I couldn't get to this sooner! I think that if you're using a regular galette crust, and because the filling will likely be spread out more thinly than it is in the tart pan you can just skip the parbaking step. That's my gut reaction, at any rate.
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