Galette des Rois (Puff Pastry Tart With Almond Cream)

Place racks in upper and lower thirds of oven; preheat to 450°. Coat a large rimmed baking sheet with unsalted butter. Process ¼ cup (65 g) almond paste, ¼ cup (50 g) granulated sugar, 3 Tbsp. unsalted butter, room temperature, and a pinch of kosher salt in a food processor until smooth. Add 1 large egg, ¼ tsp. almond extract, and ¼ tsp. vanilla extract and process until incorporated. Add 2 Tbsp. all-purpose flour; pulse until incorporated. Set almond cream aside.

Separate sheets from one 17.3-oz. package frozen puff pastry, thawed. Place 1 sheet on a lightly floured work surface and roll out to an 11½" square with a floured rolling pin; brush off excess flour from both sides of pastry. Cut out an 11"-diameter round by tracing a circle around the circumference of an inverted plate with the tip of a paring knife; discard trimmings. Transfer pastry round to prepared baking sheet and chill. Repeat process with second sheet of puff pastry, leaving it on work surface.

Using a fork, beat remaining 1 large egg in a small bowl to blend, then brush some egg over second pastry round. Score round decoratively all over with tip of knife, then cut several small vents at 2" intervals.