Frankly, I wouldn't make this blueberry galette, or any galette with berries, a day or two ahead. The berries break down when cooked, creating a lot of liquid. Overnight, that liquid will make the crust of the galette soggy and thus, much less appealing.
You can, of course, make the galette dough ahead of time. - up to 4-5 days You can even roll it out, if you have room in your fridge for it, rolled out (though I'd only plan to keep a rolled out crust in the fridge for a day or two). In either case, wrap the dough for that rosemary crust as tightly as you can, so it doesn't dry out in the refrigerator. ;o)
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You can, of course, make the galette dough ahead of time. - up to 4-5 days You can even roll it out, if you have room in your fridge for it, rolled out (though I'd only plan to keep a rolled out crust in the fridge for a day or two). In either case, wrap the dough for that rosemary crust as tightly as you can, so it doesn't dry out in the refrigerator. ;o)