For the puff pastry:

1 pound all-purpose flour

1 pound unsalted butter (room temperature)

6 to 8 ounces cold water

1 Tbsp. salt

In a stand mixer, using the paddle attachment, mix the flour, salt and water until the dough has formed a ball. On a clean surface, lightly floured, roll out the dough into a large rectangle.

Place the sticks of butter in the center of the rectangle, fold over top and bottom to completely envelop the butter. Make sure that the butter is kept inside the fold. Refrigerate for at least 20 minutes.

Turning and folding:

Lightly flour the work surface, and then progressively roll the dough gently into a rectangle. Fold over the ends of the dough to make three layers. This is your first "turn" of the dough. Refrigerate 20 minutes. Roll out again into rectangle. Repeat this step four more times, refrigerating the dough in between each turn.

The pastry is now ready to use.

For the almond cream filling:

1 cup butter

2 1/4 cups ground almonds

2 1/4 cups powdered sugar

1/2 cup all-purpose flour

5 eggs, plus 1 for egg wash

1/4 cup rum

Combine all dry ingredients together. Work the butter with the beater until soft. Still beating, work in the flour, sugar and almonds, then add the eggs one by one, beating between each addition. Stir in rum.

Keep cold.

To assemble:

Cut the pastry into two parts, one weighing 12 ounces and the other 9 ounces.

Make the base by rolling out the smaller piece of dough into a circle, 11 inches in diameter.

Next make the top. Roll out the larger piece of dough to 13 inches.

Place the almond filling onto the center of the bottom circle of dough.

Brush the outer part of the bottom with egg wash. Place the top on, making sure it is centered. Press to seal the edges. Refrigerate for one hour.

Using a paring knife, cut the excess dough off, forming scalloped edges.

Using your paring knife again, make the traditional half-moon pattern with incisions that do not go too deep as to cut a hole. Starting at the center, create the semi-circles all the way around. Refrigerate.

Preheat oven to 350 F. Bake the galette for 30 minutes. Increase the temperature to 450 F. Sprinkle top of the gallette with powdered sugar and return to the hot oven for 5 minutes.

Serve hot or at room temperature with a glass of Schramsberg Cremant.

Serves 10