You probably handled it too much, or re-rolled it too much.
If the pastry is chilled, it is much easier to work with while rolling out, etc, and keeps it from being too sticky, requiring more flour (which would make it tough). Also, if it is chilled before putting in the oven, it creates steam, which helps the crust to be more tender and flaky.
if you over handle your pastry it tends to get tougher or hard after you bake the mixture.
baked too long, baked too high a temp. Addition: If the pastry was tough then there could have been too much water in the mixture. Water aids the development of gluten, which makes pastry tough. It could also be because you "handled/kneaded or worked with" the pastry for too long. When making pie pastry, you must handle the pastry as little as possible.
a hard nut, a hard nut to crack, a hard row to hoe, a tough cookie, a tough nut, a tough row to hoe, be as tough as old boots, tough as an old boot, tough as nails, tough cookie, tough customer
under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust
Galette: pronounced: gəˈletIs a flat round cake of pastry or bread.Galette makes the Hard Gsound. (As in gum and gun).
This is a simile comparing someone or something to nails. Nails are hard and tough, so this person or thing is being declared to be very hard and tough.
Any kind of shortening (fat) can be used for making pastry. Butter makes a melt-in-the-mouth delicious pastry.
Butter is what makes the crust flakey, instead of hard.
No, this is not possible, it would be as hard as a rock!
Toughness in pastries and cakes could be caused by a few things, including too much dry ingredients in the mix, not enough butter, eggs that did not leven correctly, or over-baking.
To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.