"Christine Dabney" > wrote in message
...
> Heya all,
>
> Just thought I would put out the question to all you bakers. Have you
> ever made a galette with puff pastry, instead of regular pie pastry?

No but I've eaten them that way.

> And if so, do you have to do anything to the dough in particular? I
> know some recipes have you dock the dough before hand, so it won't
> rise too much, but not sure this is essential if making a galette.
>
> I am asking, cause I have a package of TJs puff pastry in the freezer,
> and was trying to think what I could make with it....
>

Use it like pie dough and don't dock it. The store bought stuff never puffs
like "real" puff pastry. You can't go wrong if you just defrost it
completely. Don't pinch the dough, use egg wash to glue it. Use plenty of
coarse sugar, too.

Paul