I'm wondering how far in advance I can bake a savory tart or galette without it getting soggy or otherwise unpalatable. Below are some of the recipes I am looking at. I think they will all be ok to be served at room temperature. They will be served as part of a buffet for an open house.
Ideally I like to do as much as possible the day before so making them the day before would be ideal. Second best would be to make the doughs and fillings the day before and bake them the day of the party. (I’m trying to avoid having to do a lot of work during the party. A few years ago I was able to get everything done in advance and all I had to do was replenish the platters and crockpots during the party. Boy did that do good things for my stress levels!)