In a large bowl, combine flour, ground almonds, sugar, and salt. Add cold vegan butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Gradually add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes.

In a bowl, toss the sliced pears with sugar, maple syrup, lemon juice, and ground cinnamon until evenly coated. Set aside.

Preheat your oven to 190°C. Roll out the chilled dough on a floured surface into a rough circle about 12 inches (30cm) in diameter.

Transfer the dough to a baking sheet lined with parchment paper. Sprinkle the center of the dough with 1 tablespoon of ground almonds.

Arrange the pear slices in the center, leaving a 2-inch (5cm) border around the edges. Fold the edges of the dough over the pears, pleating as you go, to form a rustic edge.

Brush the crust with almond milk and sprinkle it with sugar (optional).

Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.

Allow the galette to cool slightly before slicing and serving.