Galette des rois (King’s tort)

Vegetarien, Bento, Recipes, Zoé

400g of puff pastry
250g of frangipane
1 yolk

Divide the puff pastry in two. Lower both with a rolling pin.
Comment: The usual form is a round pie. (I gave it a square form as I didn’t manage to have this pretty circle pie form).
Line a baking sheet with parchment paper.
Place a sheet of puff pastry on the baking line.
Spoon the frangipane across the puff pastry leaving a 2cm/1icnh border along each sides.
Brush the boarder with cool water.
Place the second puff pastry on the first and seal the boarder by gently pressing a fork all around.
Brush the topping with the beaten yolk.
With a sharp knife trace parallele lines on the pie (at least 2inch/4cm appart). Be sure that when you
trace this lines you’ll have at least gone through the pastry two or three times to prevent it
from “exploding”.
Bake in a pre-heaten oven for 30 minutes at 180°C/360°F.
Let it cool on wire racks.


2 Responses to “Galette des rois (King’s tort)”

  1. Beetroot cupcakes « Experiments in dessertarian cooking Says:

    […] me from being greedy! And I do love sweet treats. On the 6th of January every trench family eats its “galette des rois” (king’s tort) which is a puffed pastry stuffed with some almond mixture called frangipane. (I have no photos as I […]

  2. Bakewell tart, the Daring bakers May’s challenge « Experiments in dessertarian cooking Says:

    […] set. The Bakewell tart is a pie made of jam topped with frangipane (the same filling used for the Galette des rois) made from almonds. And it was the perfect dessert to bring over to our French friends we met in […]

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