tag:blogger.com,1999:blog-6990152230525561646.post8835941378121675695..comments2023-08-25T03:50:54.734-04:00Comments on WHAT JEN DOES: Sausage and Kale Dinner TartUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6990152230525561646.post-30995299755749084842015-11-09T09:49:52.627-05:002015-11-09T09:49:52.627-05:00Hi Tanya! You can absolutely make some of this - o...Hi Tanya! You can absolutely make some of this - or all of it - in advance. Here are some potential breaking points:<br />(1) just make the dough in advance. I've kept it in my fridge for up to 3 days without any issue. Just wrap it tight in plastic wrap.<br />(2) up until the point after you've made the crust but not filled it. Again, wrap it well and put in the fridge for a day.<br />(3JEFhttps://www.blogger.com/profile/12224710866495494959noreply@blogger.comtag:blogger.com,1999:blog-6990152230525561646.post-43134056702411045332015-11-09T09:49:14.002-05:002015-11-09T09:49:14.002-05:00This comment has been removed by the author.JEFhttps://www.blogger.com/profile/12224710866495494959noreply@blogger.comtag:blogger.com,1999:blog-6990152230525561646.post-27542684973184852232015-11-09T09:38:20.271-05:002015-11-09T09:38:20.271-05:00Can this recipe be made a day or two ahead? If so...Can this recipe be made a day or two ahead? If so, at which step would one stop in the advance prep? For example, would you make the filling and crust and keep them separate, and then when ready to serve, add filling to the crust before baking? Or, could you bake it all ahead and then simple reheat?tanyahttps://www.blogger.com/profile/02353893084015742608noreply@blogger.com