How do you get it so the base is cooked, not soggy, but the edges aren't fecking burnt?! I've been making savoury tarts with ready-made puff pastry for years but I can't seem to get it right. I don't mind that much - my standards are low 
but I appreciate not everyone enjoys the half-raw sensation. I have tried:
- high heat for a short time
- lower heat for longer
- blind baking first
- making sure the topping isn't too wet
All various degrees of rubbish outcomes! Help, anyone?