Galette des rois: Celebrate Epiphany with this tasty almond pastry

Now that it is the New Year, buttery flaky almond pastry confections fill the shelves of bakeries around the country.

Galette des rois, or Driekoningentaart in Dutch, are traditionally eaten on 6 January to celebrate Epiphany.

The royal epithet denotes the practice of according the title of king – or queen - for the day to the person who discovers a lucky trinket concealed in the pastry.

Typically shared between families, friends and colleagues, these king’s cakes are one of the most sociable gourmet traditions in Belgium.

The coveted fève, or bean, is usually a porcelain figurine. Each cake is accompanied by a decorated or gilded crown to be adorned by whoever finds the hidden trinket.

Particularly popular in francophone countries, the seasonal tart was originally a pagan celebration of the winter solstice. Later, the Romans baked a black or white bean into the cake in a draw to be king for the day. In medieval times, whoever became king had to offer a round of drinks, which led to some swallowing the bean to avoid lightening their purse.

It then became a Christian tradition, honouring  Epiphany and the visit of the three kings after the birth of Jesus. Custom dictated that the pastry was divided up according to the number of people around the table, leaving one slice as ‘la part du pauvre’.

Galettes are available in supermarkets, local bakeries, as well as some of the best patisseries in the country. Artisanal bakes are growing in favour as a competition by ‘Tartine et Boterham’ attests. The guide for boulangeries and patisseries in Brussels and Wallonia has anointed Goods in Ixelles the ‘Best Artisanal and Sustainable King Cake in Brussels’.

Along with Fiston and Boulengier, the three Brussels bakeries delivered the best galette des rois. The competition brought together a jury of professionals and the public, who were invited to rate the galettes initially selected based on their artisanal and responsible commitment.

Of course, it is also possible to bake your own pastry. Here’s a standard recipe that can be adapted to incorporate your own preferred variations ...

Galette des rois

Two ready-made puff pastry circles
100g softened butter
100g sugar
125g ground almonds
3 eggs (one for glazing)
Apricot jam/compote (optional)
1 tsp rum or vanilla essence (optional)

Preheat the oven to 220°.

Beat together the butter, sugar and ground almonds and the two eggs (one at a time). Add the rum or vanilla essence if using.

Roll out one of the pastry rounds onto a lined baking sheet. First spread the jam of compote onto the pastry, leaving a generous margin, before spreading the frangipane mixture on top.

Use a pastry brush to seal the edge of the pastry round, insert your preferred trinket into the frangipane mixture before covering with the second disc. Take care to seal the two pastry rounds to avoid leaking. You can use the back of a knife handle to crimp the edges.

Now take the knife and gently score the pastry top according to your own preferred design and artistry before fully glazing the tart.

Place it in the pre-heated oven, turn the temperature down to 180° after 10 minutes and bake for a further 20 minutes at least. Check the pastry is fully crisp underneath before removing and cooling.

Bon appetit!

Photos: (main image) ©Goods; ©Sarah Crew