Kings Galette for the Epiphany!

Today is the Epiphany and it means one thing only for us Frenchies: time to celebrate with a “Galette des Rois” and hopefully be king or queen for a day, if we are lucky enough to find the “feve” in our slice of cake. SWEETTABLESCAPES has been making this galette for many years because a) it’s a family favorite that you traditionally enjoy ONLY in January and b) it’s an easy and delicious way to get back to baking after the crazy month of December!


This year we stuck to our standard recipe and used a great puff pastry because: No, we have not yet tackled the task of making our own….:-(

Keep one of those in your freezer and you’ll always be ready!

IMG_8836To make the galette, you’ll need:


1 1/2 cups blanched almonds, finely ground

1/2 cup unsalted butter, softened

1/2 cup sugar

1 tsp almond extract

1/2 tsp vanilla extract

2 puff pastry circles (Pillsbury pie sheets are great)


Roll out one sheet of pastry dough and pat it down into a tart dish. (this year, we went with semi-free form and simply cut the shape with an inverted tart pan)IMG_8837

Make your “frangipane” filling:

Mix ground almonds with butter until smooth, add sugar, vanilla, egg, (one TBsp of rum if you wish) and almond extract. IMG_8838IMG_8839IMG_8853IMG_8854IMG_8855Mix thoroughly until smooth.


Pour this mixture into prepared tart dish (or spread on your circle of dough) and add your “feve”. We chose from our collection…


Cover with second pastry dough circle. Squeeze edges shut with your fingers. Carve design onto pie with blunt side of a knife to decorate top.IMG_8859IMG_8860IMG_8861

Refrigerate for at least 30 minutes. While pie is refrigerated, preheat oven to 350F.

Spread eggwash (one egg and a tbsp water) onto the pie.

Bake for 30 minutes or until golden.IMG_8865


As you can see, we didn’t seal the edges tight enough and some of the filling came out a bit.. Still tastes delicious!!

Since we had bits of leftover pastry dough, we decided to use them for miniature “galettes”. Place scraps of dough into mini-muffin pan, add spoonful of almond filling, cover with small piece of dough and bake for 15 /20 minutes. And voila: bite size galettes!!IMG_8862IMG_8863IMG_8866IMG_8867

Happy “Fete des Rois”!



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