In France, Galette des Rois is traditionally baked for the Epiphany (the day the three kings visited the baby Jesus). The Feast of the Epiphany falls on January 6 (12 days after Christmas), but this celebratory galette can be found at Paris patisseries throughout the month of January. It often comes with a golden paper crown, and whoever finds the fève hidden in their slice—a small figurine or trinket or, in this case, a dried bean—is crowned king or queen for the day. As such, it’s often called “king cake,” but don’t get it confused with New Orleans’ colorful yeasted cake by the same name. This sophisticated tart is made with two layers of puff pastry, sandwiching frangipane (a custardy almond filling).
This tart may look fancy, but with a box of frozen puff pastry, it’s absolutely achievable for even the most novice bakers. Most frangipane recipes rely on ground almonds or other nuts, but this one uses store-bought almond paste, butter, sugar, eggs, and all-purpose flour. Simply pulse all the ingredients in the food processor to make a nutty, buttery paste (like the one tucked into your favorite almond croissant) to fill your elegant tart. Vanilla and almond extracts heighten the flavor of the filling; for citrusy undertones add lemon or orange zest.
Overachievers can make puff pastry from scratch, but recipes that rely on ready-made puff pastry are ideal for low-effort entertaining—after a gloss of egg wash, you’ll hardly be able to tell the difference. For the galette des rois’ signature design, use a sharp knife to score the top of the pastry with a spiral or chevron pattern. Just be sure not to pierce through the center of the pastry, which may cause the filling to leak.
Recipe information
Total Time
55 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 450°. Coat a large rimmed baking sheet with unsalted butter. Process ¼ cup (65 g) almond paste, ¼ cup (50 g) granulated sugar, 3 Tbsp. unsalted butter, room temperature, and a pinch of kosher salt in a food processor until smooth. Add 1 large egg, ¼ tsp. almond extract, and ¼ tsp. vanilla extract and process until incorporated. Add 2 Tbsp. all-purpose flour; pulse until incorporated. Set almond cream aside.
Step 2
Separate sheets from one 17.3-oz. package frozen puff pastry, thawed. Place 1 sheet on a lightly floured work surface and roll out to an 11½" square with a floured rolling pin; brush off excess flour from both sides of pastry. Cut out an 11"-diameter round by tracing a circle around the circumference of an inverted plate with the tip of a paring knife; discard trimmings. Transfer pastry round to prepared baking sheet and chill. Repeat process with second sheet of puff pastry, leaving it on work surface.
Step 3
Using a fork, beat remaining 1 large egg in a small bowl to blend, then brush some egg over second pastry round. Score round decoratively all over with tip of knife, then cut several small vents at 2" intervals.
Step 4
Remove baking sheet with pastry from refrigerator. Brush border of pastry with egg. Mound reserved almond cream in center of chilled round, spreading slightly; bury 1 dried bean (if using) in cream. Immediately cover with scored pastry round and gently press edges together. Crimp edges with an angled spoon to seal galette decoratively.
Step 5
Bake galette on lower rack until pastry is puffed and pale golden, 13–15 minutes. Dust with 1½ tsp. powdered sugar and transfer to upper rack. Bake until edges are deep golden brown and shiny, 12–15 minutes. Transfer to a wire rack and let cool 5–10 minutes. Serve warm.
Editor’s note: This galette des rois recipe was first printed in the January 2003 issue of ‘Gourmet.’ Head this way for more of our favorite New Year's desserts →
Recipe notes
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