Can a savory galette be made ahead of time and reheated?
Starting to plan for Thanksgiving dinner (nothing like getting a jump on things), and I’m going to make a mushroom and swiss chard galette for my vegetarian guests. I would rather not have to deal with rolling the dough, assembling and baking the day of. So the options I’m considering Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude