I have a question about the recipe "French Onion Tart" from Jennifer Perillo. Can the dough for the crust be made ahead of time and frozen? Thank you, everyone. ;o)
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I don't see why not. I'd think of the cheese as being equivalent to butter in a regular short crust, and I think you can freeze firm cheese like swiss without a big loss of flavor.
Like overnight, but easier.
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