Janie, it doesn't actually rise all that high; if you look at the side view photo above, you can see it's not high-rising, maybe only 1" to 1 1/4". But if yours was shorter than that, next time make sure your butter is cold; and the dough itself is chilled before you roll it out. You could also try chilling the assembled galette for 30 minutes before baking; it's the cold butter melting and creating steam that helps the galette rise. Good luck — PJH@KAF

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