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1
Beat margarine and tofu with electric mixer until creamy.
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2
Add 1/2 cup sugar, and beat 2 minutes, or until sugar is dissolved (mixture will look grainy).
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3
Beat in almond extract and Kirsch, if using.
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4
Add almond flour, all-purpose flour, flaxseed meal, and baking powder; beat 3 minutes, or until mixture is smooth and light in color.
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5
Chill batter 2 hours, or overnight.
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6
Line baking sheet with parchment paper.
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7
Unroll puff pastry sheets onto lightly floured work surface.
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8
Cut each puff pastry sheet into largest circle possible.
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9
Discard scraps.
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10
Transfer 1 puff pastry sheet to prepared baking sheet.
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11
Spread almond mixture in circle in center of pastry, leaving a 1-inch border all around.
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12
Brush border with water, and top galette with remaining puff pastry sheet.
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13
Press edges well to seal.
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14
Chill 1 hour, or overnight.
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15
Preheat oven to 425F.
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16
Draw circle with tip of knife on top of galette around almond filling.
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17
Score curved lines to create pinwheel inside of circle with tip of knife, making sure puff pastry is slashed but not completely cut through.
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18
Score edges outside circle with diagonal lines.
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19
To crimp edges of galette, slide back of knife under galette, and gently lift upward and inward to create scallop effect, cutting into dough a bit.
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20
Bake 15 minutes.
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21
Reduce oven to 350F, and bake 45 minutes more, or until galette is brown on top and bottom.
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22
Meanwhile, bring remaining 1/2 cup sugar and 1/4 cup water to a boil in small saucepan.
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23
Cook 1 minute, or until sugar is completely dissolved.
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24
Remove galette from oven, and brush sugar syrup all over top.
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25
Sprinkle with additional sugar, if using.
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26
Cool completely before serving.
