Take the butter out of the fridge 10 minutes ahead of time and mash it with a fork in a mixing bowl.

Add the granulated sugar and brown sugar, and mix well.

Add the 3 eggs to the mixture and stir to combine.

Add the almond flour, hazelnut flour, and the seeds from the vanilla bean, then mix again.

Place one sheet of puff pastry on a baking sheet lined with parchment paper. Spoon the frangipane filling into the center and spread it evenly, leaving space around the edges to seal the galette. Place the fève (small charm) inside and cover it with some filling.

Lay the second sheet of puff pastry on top and seal the edges with your fingers. Then roll the edges slightly to secure.

Use a knife to create decorative patterns as you like.

Preheat the oven for 10 minutes at 250°F (120°C) with convection. Then bake for 30 minutes at 300°F (150°C).