Take the puff pastries out of the fridge for 10 minutes, then unroll them delicately.

Using a round mould or a large bowl, cut one round of pastry from each puff pastry sheet, guiding the knife with the mould edge without crushing the pastry.

Place the two rounds of puff pastry flat in the freezer.

In a mixer, combine the almonds, pistachios and crushed walnuts with the agave syrup, cinnamon, almond extract and salt.

Mix until you get a coarse paste with some chunks remaining.

Take one puff pastry round out of the freezer, place it on a baking tray and spread the chopped nut mixture over it.

Use wet fingertips to spread the nut mixture in a circle over the pastry, leaving a few centimeters of free pastry around the edges.

Take the second pastry round out of the freezer and moisten the edges of the first puff pastry round.

Prepare the glaze by mixing the plant-based milk, agave syrup and neutral oil together in a container.

Place the second puff pastry round on top of the first and press the edges together with your fingers to seal.

Brush the top with the glaze, avoiding letting it run down the edges.

Using a knife, trace 8 segments like on a cake, scoring only the surface without cutting all the way through the pastry, so each segment looks like a triangle.

Bake the galette.

Prepare the orange blossom syrup by combining the agave syrup, orange blossom water, lemon juice and water.

Pour the orange blossom syrup over the galette as soon as it comes out of the oven.