Using puff pastry for the first time with this recipe

[karennoca]

http://food52.com/recipes/30465-heirloom-tomato-caprese-tart

The recipe does not call for rolling out the sheet, yet I see many chefs/cooks doing it. It looks small to me, but I see the recipe is square in the picture. I'm thinking I should not roll it out?

Oh and I want to cook it now, so canl I just let it sit until tonight when I put the tomatoes on it?

http://food52.com/recipes/30465-heirloom-tomato-caprese-tart

 

[joe]

It looks like the recipe does not have you roll it out, but you could do so if you wanted to enlarge

it a bit, or just to get rid of the folds. You can definitely do the first baking ahead of time. Good luck!

 

[karennoca]

Thanks Joe

 

[sylvia]

I made that tart last week. And, no don't roll out the pastry. Be sure to poke holes in the pastry

while it's cold.

 

[karennoca]

I used a fork to put holes in the pastry after it had thawed and after the Parmesan cheese went on

it blew up like a balloon. I had to take it out and make slits, it went down and is ok. So the trick is to do it while it is still really cold, and before the parmesan? How did you like it?

 

[sylvia]

We love the tart. It was just the right size for the two of us for supper.

 

[joe]

Lots of recipes say to put puff pastry on a "slightly dampened" baking sheet

I think that would help prevent the balloon effect.