Phyllo crust with a semi-moist filling
As discussed a bit in my previous post about cheese and a tart recipe, I have decided that I want to make this tart:
But- I do not like traditional pie crust.. so I thought about doing the puffy pastry but I dont think its going to work because this filling is going to be too fluid and will spill over the pastry.
So I am leaning towards phyllo, but I am worried that it will go very soggy on the bottom..
Has anyone ever made a pumpkin or squash pie or something with liquid and egg component and used a phyllo crust? Did you blind bake the crust? whats the best method? I have read so many recipes now, some that do prebake, others that dont.. and I am just not sure.
Alternatively, can anyone suggest a different savoury crust that would work in this recipe that isn't the traditional butter/pate brisee crust. Thank you so much!