Vegan galette des rois with almond cream

Ingredients

• 2vegan puff pastry sheets
• 150 gground almonds
• 100 gcane sugar
• 100 galmond butter
• 130 gplant-based cream
• 30 gcornflour
• ⅓ teaspoonbitter almond extract (or one tonka bean)
• 40 gwhole unblanched almonds
• 2 teaspoonsplant-based milk
• 1 teaspoonmaple or agave syrup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Toast the almonds

   Toast the whole almonds in a frying pan for 5 minutes, until lightly browned. Chop them into small pieces on a chopping board.

3. 3

   Mix the filling

   In a bowl, combine the ground almonds, sugar and cornflour. Add the almond butter, plant-based cream and extract, then mix thoroughly. Stir in the chopped almonds.

4. 4

   Fill the pastry

   Unroll the pastry sheets and spread the almond filling over one, leaving a 2 cm border. Add a fève if using, dampen the border lightly with water, then cover with the second pastry sheet and press the edges together with your fingers.

5. 5

   Glaze the galette

   For an even, neat edge, trim around the galette with a knife. Mix the plant-based milk with the syrup and brush it over the pastry surface.

6. 6

   Bake until golden

   Bake for 25 minutes.

What is a galette des rois?

Galette des rois is a French pastry traditionally served for Epiphany, usually made with puff pastry and almond filling. A fève, or small token, is often hidden inside; whoever finds it is crowned king or queen for the day.

This version uses plant-based pastry, cream and almond butter. Ground almonds make the filling substantial, while toasted whole almonds add a pleasantly rustic crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 13g protein, 63g carbs, 44g fat.

Most of the carbohydrates come from the pastry and sugar, while the pastry, almond butter and almonds contribute much of the fat. Almonds and the pastry provide some protein. Pair a slice with fresh fruit for a simple, fresh contrast.

Building the almond filling

Dry ingredients: mixing the ground almonds, sugar and cornflour first helps distribute the thickener evenly through the filling.

Wet ingredients: almond butter and plant-based cream bring richness and moisture. Stir until the mixture is cohesive before folding in the chopped almonds.

Toast for extra flavour

Toasting the whole almonds for 5 minutes gives them a deeper flavour and makes their crunch stand out against the soft filling. Keep them moving in the pan and take them off the heat once lightly browned.

Let the almonds cool enough to handle before chopping. Aim for small, uneven pieces rather than powder so they remain distinct in the finished galette.

Seal and trim the pastry

Leave a 2 cm border around the filling so there is enough pastry to seal the galette. A little water on the edge helps the two sheets adhere when pressed together.

Trimming the perimeter creates a tidy edge that can rise more evenly. Use a sharp knife and avoid pressing down hard on the cut edge.

Check the bake

Bake at 180°C for 25 minutes, as directed. The pastry should look puffed and golden; ovens can vary, so check towards the end of the baking time.

The syrup and plant-based milk glaze gives the top colour. Brush it over the surface without letting much run down the sides, where it could affect the pastry's rise.

Serve it simply

Let the galette settle briefly after baking so the filling is easier to portion. It works well warm or at room temperature.

Serve with fresh fruit or a lightly sweetened plant-based yoghurt to contrast with the rich almond filling. Cut carefully if you have hidden a fève inside.

Recipe notes & tips

• Check that both the puff pastry and plant-based cream are vegan if needed.
• Toast the almonds over medium heat and stir often to prevent scorching.
• Chop the toasted almonds finely enough to spread through the filling, but leave some texture.
• Keep the pastry cool while assembling so it is easier to handle.
• If adding a fève, place it away from the centre so it is easier to avoid when cutting.

Variations

• Use tonka: grate a little tonka bean into the filling instead of the bitter almond extract.
• Try another plant cream: use an unsweetened plant-based cream you enjoy in place of the soy cream.
• Add citrus: mix a little finely grated orange zest into the almond filling.
• Use agave: choose agave syrup for the glaze instead of maple syrup.
• Skip the whole almonds: leave them out for a smoother filling.

Common mistakes to avoid

• Filling too close to the edge: leave a 2 cm border so the pastry can be sealed.
• Loose pastry edges: dampen the border lightly and press the sheets together firmly.
• Overtoasting the almonds: stir frequently and remove them once lightly browned.
• A messy perimeter: trim with a sharp knife without compressing the pastry layers.
• Glaze running down the sides: brush a thin layer over the top surface only.

How to store

Keep leftover galette covered in the fridge for up to 3 days. Reheat in an oven at 160°C until warmed through to help the pastry crisp up again.

Frequently asked questions