A galette is made by sealing ingredients between 2 layers of puff pastry. A pithiviers, named after the village that specializes in them, is made by sealing a layer of almond cream in puff pastry. It’s probably the best-known galette. You can bake any number of ingredients between 2 layers of puff pastry; for example, the almond cream can be replaced by cooked fruit or mushrooms, pâté mixtures, seafood mousses, or slices of partially cooked fish or meat layered with chopped mushrooms.
This pithiviers is decorated with a series of arcs, cut about 1/16 inch deep. The decorative arcs allow the dough to expand and “crack” along the cuts. Without the arcs, the dough can expand and crack randomly.
Chill the pastry thoroughly before cutting out the circles, and work on a sheet pan or over a sheet of parchment paper so you can move the pastry after it’s been shaped without having it droop and lose its shape.