I have a question about the recipe "Vine Tomato and Summer Squash Galette with Rosemary-Pea Pesto" from Kellie Karbach. Would it be possible to sub a pre made crust? Would puff pastry work?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
Basically, yes. Recipe headnote emphasizes the butter in the pastry, so if you get ready-made crust, go for one with butter.
About puff pastry, here's another recipe for technique.
Last, here's another thread from food52 about making a (savory) galette without a recipe, again for technique & adaptation.
PieceofLayerCake is a trusted source on baking.
You COULD....but why wouldn't you make your own pie crust? If you use store bought crust, I would go with the puff, just dock it well and press down the folds so it doesn't open up on you. It'll look different, but hopefully a bit more dramatic, and I find frozen puff pastries to be of a higher quality than store bough pie crust.
Pastas, sandwiches, salads, oh my!
Tuna = Weeknight Hero
The Fluffiest, Puffiest Pancake
Don't Miss the Hits
Our Most Popular Cake—Updated
Chill All Day