I was tentative on making this due to the other reviews, but I was pleasantly surprised. First, tart crusts are always on the dry and crumbly side. The only changes I made were to sub coconut oil for olive oil, 3 baby bok choy instead of fennel and homemade sun dried tomato tapenade instead of olive (I don't care for olives). This was VERY good! I don't think the crust is overly dry at all. I wonder if others are over mixing the dough, or maybe using pre-shredded cheese. Pre-shredded cheese has an added anti-caking agent that greatly affects recipes. I used a very nice sharp cheddar that added a nice flavor. It's also possible that the coconut oil helped since it is a solid at room temperature, unlike olive oil. OH, and based on other reviews I also added 1/2tsp of salt to the crust, and I wish I hadn't, I think it would have been fine without it, and I found it to be a little on the salty side (and I LOVE salt!)
I love garlic and goat cheese, so I felt I couldn't go wrong with this one, and I'm glad I took the chance. I've had the leftovers for a few nights, and the crust has only gotten softer, but the flavor is still wonderful.