I wouldn't but most restaurants and cafes do. They're never baked to order.
For items with a pastry crust, the filling starts to soften the crust fairly rapidly.
It really depends on your personal expectations. Sure, a reheated galette/veggie tart/quiche/whatever will be edible but it won't be the same as something baked an hour ago.
Is it good enough for my dinner table? For my own personal consumption, I'd say yes. Is it good enough for a dinner guest? Maybe. Is it good enough for a restaurant to be charging $15 for such an item? Your money, your call.
Choose wisely. The best approach would be to try this yourself first.
I probably wouldn't. That's because roasted vegetables always seem to release a fair bit of liquid when they sit overnight. I'd be afraid of that happening, with all that extra liquid soaking into the crust, making it soggy. That said, you could make the crust in advance - even rolling it out and chilling it on a sheet pan, tightly wrapped -- and prepare the vegetables, trimming and cutting them, to have at the ready when it's time to assemble the tart. With that done, you could put the galette together in the time it takes to heat the oven. ;o)
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2 Comments
For items with a pastry crust, the filling starts to soften the crust fairly rapidly.
It really depends on your personal expectations. Sure, a reheated galette/veggie tart/quiche/whatever will be edible but it won't be the same as something baked an hour ago.
Is it good enough for my dinner table? For my own personal consumption, I'd say yes. Is it good enough for a dinner guest? Maybe. Is it good enough for a restaurant to be charging $15 for such an item? Your money, your call.
Choose wisely. The best approach would be to try this yourself first.
Anyhow best of luck.