@Smithy I frequently make 6 inch galettes rather than large ones for us. I make pastry crusts and store them un the freezer so that fruit tarts are easily made spur of the moment.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
