Ingredients
Check off ingredients as you go
- 2 puff pastry sheets
For the almond cream
- 75g (⅓ cup) melted butter (or margarine)
- 100g (½ cup) sugar (preferably brown)
- 200g (2 cups) almond flour
- 2 eggs
- a few drops of vanilla extract
- a few drops of bitter almond extract (or 2 tbsp rum)
For the egg wash
- 1 egg
For the almond cream
- In a large bowl, mix the eggs with the sugar, melted butter (30 seconds in the microwave), and the vanilla and bitter almond extracts (or rum). Add the almond flour and whisk until you get a smooth mixture.
For the puff pastry
- In two small bowls, separate the egg yolk and white for the egg wash. Cut two circles from the puff pastry sheets. Little tip: my pastry sheets are rectangular, so I cut a circle the size of my tart pan, then cut the remaining strips to attach around the perimeter (as shown in the photo). This creates a nice puff on the sides and prevents the almond cream from leaking. Do this with both puff pastry sheets. Then brush both pastry circles with egg white, including the edges (this will waterproof the pastry, make it crispy, and help you seal it).
You’ll have leftover egg white—put it back in the small bowl with the yolk for the egg wash. The yolk gives color while the white adds crispness.
In a tart pan, place the first puff pastry circle. Fill with the almond cream, stopping at the pastry strip. Cover with the second puff pastry sheet and seal the edges (I seal with my fingers then with the tip of a knife). I flip it to place it in the tart pan, but if you’re worried about damaging it, just place it carefully without flipping.
Brush with the remaining egg (yolk + white with a few drops of water), draw crosshatch patterns or lines pithivier-style (as shown in the photo) with the back of a knife blade, and make a few slits with the tip of the knife in the center of the galette. Bake on a rack one notch above the bottom rack in a preheated oven at 210°C (410°F) for about 30 minutes (depending on your oven—keep an eye on it; it should be nicely golden).
Tips and variations
- Refrigerate the galette for a few hours before baking.
- My oven has a pizza function, which is what I use because it cooks the bottom of the pastry well.
- Replace the butter with soy cream.