Mix all the ingredients.
Roll two pieces of puff pastry into two circles.
Spread the almond filling over the center of the dough, leaving an exposed border.
Place an almond or a dry bean to act as the fave (prize) somewhere in the almond filling, if you wish.
Then place the other circle of dough on top of the galette and press down to seal the edges.
Stir together warmed apricot jelly with 2 tablespoons of almond milk and brush it evenly over the top.
Chill the galette for 20 to 30 minutes.
Glaze it again with the apricot/almond milk mix.
Bake for 30 minutes, or until the galette is browned on top and up the sides.
The galette will deflate as it cools. Serve warm or at room temperature.
You could also add slices of pears or apples on the frangipani, as well as chocolate chips.
Also known as French King's Cake.

2 puff pastries blocs or rolls
2 (200g) cup almond meal
1/2 cup (100g) brown sugar
1/2 cup (60g) rrow root powder
1/2 cup (60ml) almond or any non-dairy milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 ounce (100g) Earth Balance stick or another vegan butter
2 tablespoon rum