Ingredients Print

Check off ingredients as you go

• 2 sheets puff pastry

For the almond cream

• 75 g (⅓ cup) melted butter (or margarine)
• 100 g (½ cup) sugar (preferably light brown)
• 200 g (2 cups) almond flour
• 2 large eggs
• a few drops of vanilla extract
• a few drops of bitter almond extract (or 2 Tbsp rum)

For the egg wash

• 1 large egg

If you change the number of serving, consider adjusting cooking times!

For the almond cream

1. In a large bowl, mix the eggs with the sugar, the melted butter (30 seconds in the microwave) and the vanilla and bitter almond extracts (or rum). Add the almond flour and whisk until smooth.

For the puff pastry

2. In two small bowls, separate the yolk and white of the egg for the egg wash. Cut out two circles of puff pastry. A little tip: my pastry sheets are rectangular, so I cut a circle the size of my tart pan, then cut the leftover strips and stick them around the edge (as in the photo). This gives you nice flaky layers on the sides and keeps the almond cream from leaking out. Do this with both sheets of puff pastry. Then brush both pastry circles, edges included, with egg white (this seals the pastry, makes it crisp and helps you close it up).

You will have some egg white left over: pour it back into the small bowl with the yolk for the egg wash. The yolk gives the color, while the white gives the crunch.

3. Place the first circle of puff pastry in a tart pan. Fill with the almond cream, stopping at the pastry strip. Cover with the second sheet of puff pastry and seal the edges (I seal with my fingers, then with the tip of a knife). I flip it over to put it in the tart pan, but if you’re worried it might tear, set it down gently without flipping it.

4. Brush with the remaining egg (yolk + white with a few drops of water), draw a crosshatch or lines pithiviers-style (as in the photo) with the back of a knife blade, and make a few small cuts with the tip of the knife in the center of the galette. Bake on a rack one notch above the bottom, in the oven preheated to 210°C (410°F), for about 30 minutes (keep an eye on it depending on your oven; it should be nicely golden).

Tips and variations

• Chill the galette in the fridge for a few hours before baking.
• My oven has a pizza setting, and that’s the one I use because it bakes the bottom of the pastry well.
• Replace the butter with soy cream.