<p>In a mixing bowl, combine the softened butter and sugar until you achieve a creamy texture. Add the almond powder, then incorporate the eggs one by one. Finish with the rum and salt. Set aside.</p><p>Roll out a disk of puff pastry on a baking sheet lined with parchment paper. Spread the frangipane leaving a 2 cm border. Slip the fève into the frangipane.</p><p>Slightly moisten the edges of the pastry with water. Cover with the second disk of pastry, sealing the edges well by pressing with your fingers. Using the tip of a knife, draw patterns on top (diamonds, crosses, etc.).</p><p>Beat the remaining egg yolk and brush it on top of the galette.&nbsp;</p>