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?
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Definitely! You'll want to take it out of the fridge 15-30 minutes before rolling so it's flexible, but still cold.
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