Interesting, Fran. When you say walnuts, I assume you mean the actual walnuts (inside) the shell. That’s a pretty good rule to use. I go a touch smaller and tend to stop at “pea-sized” bits of butter in my dough. Works wonderfully as well!

As for the word “galette” it’s used in quite a few ways here, actually. Of course we have the free form pie as in this recipe… But there’s also the cake/pie hybrid “galette des rois”. Buckwheat crepes are also known as “galettes”, and the little famous butter cookies from my home region also often bear the name “galettes au beurre”.