This recipe was a bit confusing? She says to add half the garlic and sage and then never says when to add the other half? And for the dough she says to refrigerate at least an hour but doesn’t tell you it will be hard as a rock and that you should probably let it sit out for a little… I suggest maybe editing it to be easier to follow please!
Thank you for this recipe!! For some reason I ended up with about 2x the right amount of mushroom mix and jam so I’d say you could halve that or make two crusts. It was SO GOOD!! The thyme and goat cheese??! Amazing.
Do you think I could make this the evening before and bake in the morning? Orrr, make the dough and jam the night before and just assemble + bake in the morning?
looking forward to making/using shallot leek jam. sounds awesome. I make a cherry tomato/goat cheese/ basil gallette in the summer.. this one sounds great!
i made this for thanksgiving and it was an enormous hit . literally about to make it again. slay. i want to show the picture but idk how to do that in substack. !! thank you ^ - ^★彡!!
do you think the jam would keep okay in the fridge if made a day in advance? planning to make for christmas dinner and want to reduce stress on the morning of!!!
This recipe was a bit confusing? She says to add half the garlic and sage and then never says when to add the other half? And for the dough she says to refrigerate at least an hour but doesn’t tell you it will be hard as a rock and that you should probably let it sit out for a little… I suggest maybe editing it to be easier to follow please!
Agreed, what do I do with the rest of the garlic and sage?
you can go ahead and add it all at once
sorry about that! just updated instructions!
Whats a good substitute for goat cheese? Im sadly not a fan
Thank you for this recipe!! For some reason I ended up with about 2x the right amount of mushroom mix and jam so I’d say you could halve that or make two crusts. It was SO GOOD!! The thyme and goat cheese??! Amazing.
Do you think I could make this the evening before and bake in the morning? Orrr, make the dough and jam the night before and just assemble + bake in the morning?
looking forward to making/using shallot leek jam. sounds awesome. I make a cherry tomato/goat cheese/ basil gallette in the summer.. this one sounds great!
i made this for thanksgiving and it was an enormous hit . literally about to make it again. slay. i want to show the picture but idk how to do that in substack. !! thank you ^ - ^★彡!!
Hi!
How what I be able to make this in advance?
Sinche the oven is quite booked on christmas day, would you suggest assembling and proof-baking the day before?
do you think the jam would keep okay in the fridge if made a day in advance? planning to make for christmas dinner and want to reduce stress on the morning of!!!
For sure you can make it a few days prior!
Thanks!! It went down a storm xxxx
Did you serve warm or room temp if you made ahead? I’m tasked with bringing something out that doesn’t need an oven lol
This totally still tastes great room temp! I would just bake before I leave and you’re golden