I made Suzanne Goin's "tomato tart with capers, anchovies and carmelized onions" this weekend. I followed the recipe closely, thawed the puff pastry for 40 minutes and cooled the onions before topping the pastry. Once baked, the topping was delicious and the edge of the pastry with the egg wash was crisp and appealing but the middle was dense and soggy, like uncooked dough. Does anyone have tips on working with puff pastry? Anyone else had experience with this recipe and figured out how to alter it so that the whole thing works?
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