puff pastry tart, blind bake?
I've got a quiche recipe that I want to make with frozen puff pastry instead of the pie crust the recipe calls for.
The recipe gives directions to blind bake the pie crust at 400F. for 30 minutes and then bake with the filling in it for 30 minutes.
Should I still blind bake it if I use puff pastry or just fill and bake?
I don't have much experience with puff pastry, thanks in advance.
If you are going to blind bake the puff pastry you will need to weight the bottom down. You might put another pie plate in the pan on top of it and add some pie weights. If you do not, you will just end up with a big puffed round of puff pastry and no shell to putthe filling in. It will still rise a bit and it will be a nice crisp crust.