for 8 pieces

Filling

60 g	butter, soft
125 g	sugar
1	vanilla pod, cut open lengthwise, seeds scraped out
1 pinch	salt
2	eggs
150 g	shelled ground almonds
1 tbsp	Maizena cornflour

Galette

2	puff pastry dough, rolled into a circle (each approx. 32 cm in diameter)
1	almond
1	egg, beaten

How it's done

Filling

Using the whisk on a hand mixer, beat the butter, sugar, vanilla seeds and salt. Add the eggs and continue to beat for approx. 3 mins. until the mixture becomes lighter in colour. Mix the almonds and cornflour, whisk into the mixture.

Galette

Place one sheet of pastry on a baking tray along with the baking paper. Prick the pastry base firmly with a fork. Spread the filling on top, leaving a border of approx. 2 cm all the way around. Press the almonds (= kings) into the filling. Brush the edges of the pastry with a little egg, place the second sheet of pastry on top, press the edges down firmly. Brush the galette with a little egg, cover and chill for 30 mins. Brush the galette once more with the remainder of the egg. Using a sharp knife, score the top with wavy lines but do not cut all the way through.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool.

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