Tart advice - Puff Crust

[Janet H]

I want to make a savory tart using premade Puff pastry like this one: https://www.giangiskitchen.com/caramelized-garlic-goat-cheese-tart/

My flavor profiles would be a little different BUT my basic concern is about cooking temp. I've found a number of these recipes online and cook temps run between 350 and 425.

Puff pastry needs to be cooked HOT to be wonderful but I want to make an egg-based filling - usually cooked at a lower temp.

Has anyone tried something like this? Any advice?

 

[HeyItsSara]

i don't see why it won't work out great

 

[dragnlaw]

She is also using eggs and cream and although not mixed into the cheese she has baked it all at the same time.
How much different is your egg to cream ratio?

Only other option I see is to blind bake your pastry? Then bake again at a lower temperature. But I might still be worried your pastry might absorb. Perhaps an egg coating on the pastry first?

 

[dragnlaw]

@Janet so be sure to let us know how you do, please!

I keep looking at that recipe and it sure looks good.
So tempting! ... just might have to give it a try!

 

[dcSaute]

I use two three "tricks" for puff pastry . . .
1 - pre-bake very hot, then 'fill' - then bake at normal temp
2 - pre-heat the pizza stone at maxi oven, (reduce heat) put dish on stone
3 - initial high heat blast, then reduce heat - remove from oven if needed as oven reduces

for that recipe I'd use the pre-heat ( #2) and then #3 . . .
3 should get the upper crust puffed, 2 will hopefully get the bottom sorta' puffed and more crisp....

the pre-bake&fill works best with a 'pourable' filling . . .

 

[pictonguy]

It's basically a quiche. Personally I blind bake first and I recommend you do that but don't weight down and just dock. I also use butter for my puff which ensures a better rise and color.

Those instructions look about right 375 for 35 minutes but of course checking visually and maybe take it's temperature. I like a quiche that is not overcooked which is why I generally don't bother ordering them from menu's or buying them to cook. I normally cook at 350.

 

[dragnlaw]

Previously, with my full sized oven, I left my stones in the oven (bottom shelf) all the time. I brought them up to higher level and used them for pastry, pies and tarts. Rarely had a soggy bottom.

 

[Janet H]

Thanks for the tips - trying this in a day in my RV oven. I'll go the prebake route. The filling will be the goat cheese and quiche-y bits with sundried tomatoes and fresh asparagus (in season just now). A pizza stone isn't going to be an option in my tiny oven but I can prebake.