The bottom came out a bit larger than the top, and there was some separation of the two layers. But that didn't affect the taste.
Galettes appear in the bakeries and supermarkets after the new year (sometimes before) and range in price from the affordable to the ridiculously expensive. Years ago, Ken and I decided that our local galettes were getting much too expensive (it's a huge racket any more) and that I should make our own at home. The biggest time investment is in making the puff pastry. After that the cake goes together pretty easily.
I used a sweet chestnut cream filling in place of the almond for a change. It was delicious! I'll probably make another in the next few days. That'll take care of January's special food. Then we have crêpes to look forward to in February.