Galette des Rois

Flaky puff pastry filled with frangipane, with a pine nut twist.

This recipe for Galette des Rois uses a pure almond cream (frangipane) base, with a personal twist: adding pine nuts to the galette, both in the filling and the border, to add a toasted, nutty flavour in every bite of the crust.

Ingredients

Almond Filling

  • 200g almond flour
  • 150g fine sugar
  • 100g softened butter
  • 3 eggs
  • 50g toasted pine nuts

Assembly & Pine Nut Crust

  • 2 sheets of puff pastry
  • 1 egg yolk (for glazing)
  • 1 ceramic fève (a small ceramic bean)
  • 50g pine nuts

Directions

Preparation of the Filling

  1. In a large bowl, combine the 140g of almond flour, 100g of sugar, 2 eggs, and 75g of softened butter.
  2. Mix until the preparation is smooth and uniform.
  3. Fold in the 50g of whole toasted pine nuts into the mixture to add internal texture.

Assembly with Pine Nut Border

  1. Place the first puff pastry sheet in a tart mold and prick it with a fork.
  2. Spread the almond and pine nut filling onto the center of the dough, keeping 2cm of space from the edges.
  3. Hide the fève within the filling.
  4. Lightly dampen the outer edge of the bottom pastry with water. Sprinkle pine nuts along this damp border.
  5. Cover with the second puff pastry sheet, pressing the edges firmly to seal the pine nuts between the two layers of dough in the crust.

Finishing and Baking

  1. Use the tip of a knife to score decorative patterns on the top lid.
  2. Brush the entire surface with the egg yolk for a golden finish.
  3. Place the remaining pine nuts on top of the galette following your scored design.
  4. Bake in a preheated oven at 200°C for 20 to 30 minutes.
  5. Check the baking regularly to ensure it does not over-brown.