Vegan Frangipani tart: Galette des Rois ♕
This easy, delicious Vegan Frangipani tart or “Galette des Rois” is made with an almond frangipani filling in a flaky crust pastry case. Don’t forget to add the “fève”…. who finds it in their slice will be the king or queen for the day ♕:)
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  1. Preheat the oven to 180ºC / 350ºF.
  2. First, let’s make the frangipane filling: in a large bowl, cream the brown sugar, vanilla sugar, almond creaqm and vegetable oil until smooth and fluffy. Scrape down the sides of the bowl with a spatula. Then gently incorporate the cornstarch, almond flour and almond extract and mix again until well incorporated.
  3. You can just leave this mixture in the fridge until later, or put this in a piping bag and keep in the fridge to firm up a bit while we prepare the puff pastry base.
  4. Roll out the chilled puff pastry and use a fork to prick the base. Use the lid from a big pot to get a perfect round shape, and using a sharp knife trim the excess pastry off.
  5. Pipe the cooled frangipani paste in the center of the puff pastry and spread out using a small fork to distribute evenly until about 2 cm from the edges. Place the fève (not in the center, so there’s less chances to hit it while cutting the parts). Moisten the edges with a little water.
  6. Unroll the second puff pastry, cut at the same size as the first, using the lid as a giant “cookie cutter” and gently place it on top of the first. Weld the edges by pressing with your finger first, and with the back of a knife after. This seals the borders and also creates a little decoration.
  7. With a knife, gently draw a leaf/diamond pattern on the surface. Finally, brush a little non-dairy milk over the entire surface of the tart.
  8. Bake the tart in the preheated oven for 25-30 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown. Gently brush with a little agave syrup for the final translucid touch.
Recipe Notes

This is a great tart to serve for a party.
Fully made and baked, the tart can be kept in the fridge, covered in foil, for 2 days and reheated in a low oven before serving. Always serve it warm!
Serving ideas: you can pour some almond cream, add non-dairy icecream, dust some icing sugar or sprinkle some almond flakes. None of these add-ons are included in the “original version” which I’ve veganized here, but you are more than welcome to try them, according to your taste.

If you are so inclined, you can make your own Vegan Puff Pastry by following these instructions.

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