Willow, that’s so wonderful to hear. Thank you so much for the great review and for taking the time to let me know. I love that you’re using it for savory pastries. I haven’t done that yet, but will definitely have to do so.

Donna, I’m sorry that you were disappointed in the recipe.
I’ve made this crust multiple times and also use it in my other galette recipes, so I’ve worked with it quite a bit, and have had good results. Otherwise I wouldn’t post it. There have been occasions when I found it was a bit drier than I thought it should be, but after refrigerating it for the hour recommended, it came out as expected.
When making the crust, we need to be sure that the ingredients are well chilled. Also, when storing it in the refrigerator, it needs to be tightly wrapped with plastic otherwise it will dry out as it chills. And finally, if the dough is overworked when bringing it together, it could result in a crust that’s very dense. It still might be a bit crumbly when you wrap it in plastic to chill, but it should come together in the fridge. Should you try making this or another galette again, I certainly hope you have a successful outcome and will report back.

Fruit galette: A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling.[2]

Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes.

Thanks Again!

From a slicing neatly perspective I would wait and serve at room temp. It was delish!