I have a question about the recipe "Ham, Gruyère, and Caramelized Onion Galette with a Fried Egg" from Nothing in the House // Emily Hilliard. Could I make crust the night before and let it sit in the fridge overnight?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)