Just took this out of the oven and I'm pretty happy with it for my first attempt. I'm just starting to work with pastry dough/puff pastry and I'm realizing it takes practice to get dough to an even thickness when shaping and rolling, and to know what thickness is best for what is being baked. My galette's bottom layer puffed about 3/4" and the picture looks quite a bit thicker. I'm pretty sure I rolled the dough too think before I cut the circles, especially with the amount of dough I had left over (which I can't wait to use tomorrow folded over home made jam as suggested). Next time I make this I will try to keep my rectangle and squares more even thickness, and be a bit more generous with the circles. I'm taking this one to a dinner party and I'm sure it will still taste delicious and be a big hit.

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