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?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)