Preparation

Whisk together the sugar and softened butter, then add the almond flour.

Scrape the seeds from the vanilla pod and add them to the mixture.

Add 2 whole eggs and rum or other flavoring (orange blossom, bitter almond, etc.)

Place a circle of dough on the baking sheet, spread almond cream on top, leaving a 2cm border of dough all around, which you lightly moisten with a brush and water.

Cover with the second, slightly larger, puff pastry disc, sealing the edges by pressing all around.

Brush the top of the galette with an egg beaten with a little salt (this will make it nice and runny and easy to spread)

Place the galette in the fridge for 30 minutes, take it out, draw your designs with a knife blade without piercing the dough, and brush with egg wash a second time.

Preheat the oven to 180°C once the galette has been chilling for 20 minutes.

Bake at 180°C for an average of 40 minutes, a little longer if the galette is large or if the puff pastry is homemade