First, make the frangipane, in a bowl mix the eggs, the ground almonds, the flour, the rum, the sugar and the butter all together until the mixture becomes creamy, put this mixture 15 minutes in your freezer to firm up. In the meantime, set your oven to 180° C. Line a tray with baking paper.
Take your puff pastry out and draw a 7″ circle using the bottom of a 7″ loose tin, draw another circle, a little bit bigger, say 8″ using the same method.
Take your frangipane out of the freezer and spread it on top of your 7″ circle of puff pastry, brush the edges of your pastry with a little bit of water. Then place your 8″ circle on top of the frangipane and press down the edges with your fingers, the water will act as a glue and seal your galette. With a knife you can draw some pretty patterns on top of your galette, be brave and imaginative. Then brush the top of the galette with egg yolks, and place it in the oven for 30 to 45 minutes until the top is golden brown. ( You can dust the top with icing sugar before placing in the oven, but not essential).
Enjoy with a glass of cider. I remember having mine with a delicious cider from Normandie, these were the days!
You can follow the recipe on YouTube
You can check more recipe ideas here