I have a recipe I like for a rustic galette with roasted butternut squash and carmelized onions. Although it has (gruyere) cheese in it, it can be a bit dry and I wonder if it wouldn't be better with something a little saucy (bechamel maybe?). But, I am not a successful improviser. Can a more experienced cook/baker please tell me:
1. If you take a standard galette dough recipe and add roasted vegetables and cheese, would the addition of bechamel sauce make the crust soggy? (No recipe I find has a sauce added, so I think I'm probably wrong.) Is there anything I can do differently to make the gaette less dry once baked?
2. I want to drop a galette off for my mom. Do I bake it and have her re-heat, or should I just assemble it with instructions for her to bake? How do you know when to bake and reheat vs/ bake and eat?
Thanks so much for sharing your advice/expertise!