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Pistachio Galette des Rois

Servings: 8

Ingredients

  • 140 g caster sugar
  • 125 g salted butter softened
  • 100 g ground pistachios
  • 2 eggs, medium
  • 1/2 tsp vanilla extract or paste
  • 2 packs butter puff pastry on a roll
  • 1 yolk for glazing

Instructions

  • Preheat the oven to 200c.
    Blend the butter with the sugar then add the pistachios. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the vanilla extract.
    You can make your own puff pastry. I used the easy option: buying 2 rolls of ready-made all butter puff pastry on a roll.
    Divide the puff pastry into two if using a block and roll out to 5mm depth on a lightly floured surface and make two circles about 15 cm’s each in diameter.
    If using pastry on a roll then place a plate on top which fits inside the parameters of the roll, and cut around. Make two circles. (Use the off cuts to make vegan sausage rolls, recipe coming soon).
    You can make the galette flat as below or use a tart tin.
    Lay one circle on a silicone mat on a baking tray and fill with the pistachio cream leaving a 3 cm border around the edge. Place the figurine or bean in the almond paste (if using).
    Then lay the other circle on top, sealing the edges with a fork. You could then carve designs into the top, taking care not to pierce the pastry. Make a little slit in the middle to let steam escape then brush the top with the egg yolk.
    Chill for half an hour or so in the fridge.
    Bake at 200C/400F until golden brown. You can serve warm or cold.