Keep both the puff pastry and frangipane cold until baking to help pastry puff and brown beautifully., Slice thick rhubarb stalks lengthwise for even cooking and flexibility., Pat rhubarb dry to avoid soggy crust; thaw and drain frozen rhubarb fully., Rubbing orange zest into sugar enhances citrus flavor in frangipane., Baking on a preheated baking sheet or pizza stone yields crisper bottom crust., Watch the galette closely near end of baking to achieve golden crust rather than relying solely on time., Store ground almonds in freezer or cool, dry place to maintain freshness., For variations, swap rhubarb for strawberries, raspberries, cherries or berry mixes, adjust maple syrup accordingly., Use lemon zest and lemon extract instead of orange for different citrus flavor., Almond flour or finely chopped toasted almonds can substitute ground almonds., Homemade crust with butter and yogurt can replace puff pastry., Cut pastry into smaller rounds for mini galettes that bake faster., Store galette loosely covered at room temperature up to 24 hours or refrigerated up to 3 days, re-crisp in oven before serving., Freeze unbaked assembled galette up to 1 month; bake from frozen adding 10-15 minutes to bake time., Frozen baked galette can be kept frozen up to 2 months with some texture changes after thawing., Reheat slices at 350°F (175°C) for 8-12 minutes or in air fryer at 320°F for a few minutes for crispiness.