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Galette des Rois
A galette des rois is a tart made with two layers of puff pastry, stuffed with almond cream (or pistachio cream) flavoured with rum. This dessert is served in January during Epiphany.
Prep Time
45
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Dessert
Cuisine:
French
Servings:
8
Calories:
554
kcal
Author:
Janice Lawandi
Equipment
Mini processor
Braun mixer
Sheet pan
Pastry brush
Ingredients
58
grams
unsalted butter
room temperature
60
grams
icing sugar
55
grams
shelled unsalted pistachios
ground in the food processor
1.25
mL
Diamond Crystal fine kosher salt
1
large egg(s)
5
mL
pure vanilla extract
10
mL
spiced or dark rum
600
grams
all-butter puff pastry
1
dried black-eyed pea
or any other dried bean (optional if celebrating Epiphany)
1
large egg(s)
whisked with a little water for egg wash
1
crown
optional
Metric
-
US Customary
Instructions
Line a large sheet pan with parchment paper. Set aside
In the bowl, using an electric hand mixer, cream the butter and the sugar.
Grind the pistachios finely in a mini food processor.
Add the ground nuts, then add the egg.
Add the vanilla and rum. Mix well
Transfer to a small container, and refrigerate overnight (or until cold).
Divide the puff pastry in 2.
Roll one half to a 12-inch circle (or a little bigger, and trim to a 12-inch circle). Place on the prepared sheet pan.
Spoon the filling into the center of the disc, leaving the outer edge free for egg wash.
Place the black-eyed pea in the filling, close to the edge, and in the direction that you would cut the galette (to avoid slicing it in half).
Prepare the egg wash by mixing the egg with a little water and a pinch of salt to thin it out.
Brush the edges with a thin layer of egg wash.
Roll the other half to a slightly larger disc. And place on top.
Press down the edges really, really well!
Trim the edges to make them pretty, if you’d like.
Brush the top pastry lightly and evenly with egg wash. Let stand 1 minute to dry a little, then coat it again.
Draw pretty patterns with a knife (don’t pierce the pastry!) on the top pastry..
Pierce the pastry to allow for venting.
Refrigerate for at least 1 hour.
Preheat the oven to 375 ºF.
Bake the galette at 375°F for 45 to 50 minutes.
Let cool completely before serving.
The person that gets the slice with the bean gets to wear the crown!
Notes
For a greener filling, you can
peel pistachios
to remove the brown skins before making the filling.
Nutrition
Calories:
554
kcal
|
Carbohydrates:
43
g
|
Protein:
8
g
|
Fat:
39
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
0.2
g
|
Cholesterol:
57
mg
|
Sodium:
279
mg
|
Potassium:
133
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
259
IU
|
Vitamin C:
0.2
mg
|
Calcium:
23
mg
|
Iron:
2
mg