Galette des Rois

Because it starts today. That magical time of baking and eating Galette Des Rois. A cake very dear in our family. 

1 portion flaky pastry - see the ingredients in the I Instagram highlights
120 g butter, room temp
145 g roasted almonds and hazelnut flour 
145 g light brown sugar
2 medium eggs
1 tbsp wheat flour
pinch of salt
1 organic orange zest, finely grated
1/2 vanilla pod seeds
almond or a bean to hide

1 egg and milk for egg wash

Whisk the butter in a bowl with the sugar until fluffy. Add egg, almond meal, flour, zest, salt, and vanilla if using. Mix.

Divide the dough into two parts. Roll out each 4-5 mm thick and about 23 cm in diameter. The upper one maybe 23.5-24 cm. Place the smaller one in a pan lined with baking paper.

Add the filling, leaving 2 cm at the edges (this is important so that it does not seep out the sides). Place an almond or a bean in one place. Brush the edges with water and put the second layer on top. Using a fork, press the two edges together firmly so that they form a seal and then use your fingers to form wavy edges. Put in the freezer for 30 mins.

Heat the oven to 220°. Brush the top layer of galette with the egg wash, taking care not to touch the sides because then they won’t rise nicely. Score a pattern on the top, but don’t cut through the pastry. Cut a few small holes in the top of the tart to let the steam escape. Bake for about 35-40 minutes until golden. Remove and cool completely. Serve according to tradition.