I have made sablés (cookie) and I have made galettes (pie) but I have not made a sablé galette. I made the galette dough and the lemon curd the day before and chilled it overnight so all I had to do was bake and assemble the next day. I rolled out the galette dough into a buttered tart pan. While baking it really puffed up, mine came out much darker than Dorie’s. My first mistake was the galette stuck to the pan everywhere despite my buttering the pan. I ended up getting a hole in the middle of my galette, luckily it was going to be covered up with lemon curd and berries. The lemon curd was a little loose for my tastes, I made Dorie’s recipe (page 507). When I cut into the dessert the curd ran a little too much. Despite my few little mistakes, everyone enjoyed it. I prefer Dorie’s Classic Fruit Tart to this one. I will continue to make sablés and galettes but not a sablé galette.