A delicious puff pastry confection filled with almond frangipane. Serve warm, whilst the pastry is still beautifully crisp and flaky and you'll wonder why you've never made this super easy bake before.
In a medium sized bowl, whisk the sugar and olive oil together.
60 g golden caster sugar, 40 ml extra virgin olive oil
Add the aquafaba, almond extract, rum (if using) and salt and whisk again.
50 ml aquafaba, ½ tsp almond extract, 1 tsp rum, 1 pinch sea salt
Add the arrowroot and whisk again until the mixture has thickened slightly and there are no lumps remaining.
1 tbsp arrowroot
Add the orange zest and stir in the ground almonds until everything is well mixed into a paste.
½ orange, 125 g ground almonds
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Roll the pastry sheet out lengthways so that it's big enough to make two circles of about 20 cm (8 inches).
320 g vegan puff pastry sheet
Cut the pastry out with a sharp knife using a suitable sized plate or other round object as a guide.
Keeping one pastry circle on the original pastry paper, spread the frangipane over it, leaving a 1 ½ cm (½ inch) gap around the edges.
Cover with the second pastry circle, sealing the edges with your fingers. As you press down along the edge with your fingers, use a knife to cut into the gaps, creating the traditional scallop effect. To see this in action, see my image in the actual post.
Score the top lightly with a sharp knife to create a spiral or zigzag pattern.
Mix the milk and maple syrup together for the glaze and brush over the top of the galette.
1 tbsp plant milk of choice, 1 tsp maple syrup*
Cut the paper the galette is sitting on to size, then transfer to a baking tray.
Bake in the top half of the oven for thirty minutes or until the galette is well risen, flaky and golden brown.
Place on a wire rack to cool a little. When the galette is still warm, but no longer hot, peel off the paper, transfer to a plate, slice and serve.
Notes
I cut out shapes from some of the pastry scraps and used them to decorate the top. This is not in the least bit traditional though.It's quite rich, so a little goes a long way. But if you think the slices are too small, you can always have a second one.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.