I made this for 12th Night and it was indeed both beautiful and tasty BUT I found that the glazed kept it from poufing up.Today the NYTimes had Dorie Greenspan's version in which she used puff pastry - a ton easier and faster- and in which she said NOT to glaze the top and especially not to let the glaze run down the sides or exactly what happened to mine would happen --no big pouf. "Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won’t rise)."

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