Give your butter the night off. You'll pick it back up tomorrow.
So, I think my subpar-ish results are mostly user error. I chilled my dough for several days in the fridge and I think that probably messed with the flakiness and texture of the final crust . The filling itself was delicious and the spice level was just right out of the pan, but when added to the galette it got lost on me. If I were to make again I'd really up the pepper flakes.
Turned out perfect! I think I need a bit more practice with this kind of crust, but it still turned out great and I will be making this again. Served this with a sunny-side-up egg for each plate to make it a meal, would have been equally lovely with a piece of fish.
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