Line 2 large baking sheets with parchment paper. Beat almond flour, sugar, all-purpose flour, butter, 1 tablespoon orange marmalade, 1 whole egg, rum, almond extract, and salt with an electric mixer on medium until combined, 1 to 2 minutes. Transfer almond filling to a pastry bag fitted with a large tip; refrigerate for 30 minutes.
Meanwhile, roll puff pastry, 1 sheet at a time, on a lightly floured surface to an 11- x 11-inch square. Cut pastry into a 9 1/2-inch round; transfer to prepared baking sheet. Repeat rolling and cutting process with second pastry sheet; transfer to second baking sheet. Cover both sheets using additional parchment paper, and chill in the refrigerator for 30 minutes.
Preheat oven to 400°F. Remove rounds of puff pastry and almond filling from refrigerator. Place remaining 1 tablespoon marmalade in a small microwavable bowl. Microwave on MEDIUM (50% power) until slightly loosened, 2 to 3 seconds. Let cool until barely warm to the touch, 5 to 10 seconds. Spread orange marmalade in center of 1 pastry round, leaving a 1-inch border. Pipe almond filling on top of marmalade in a circle starting from center of pastry round, leaving a 1-inch border. Repeat piping in circles until all filling is used. Place kidney bean somewhere in almond filling (if using).
Brush water generously around exposed perimeter of dough; place second pastry dough round on top of galette, and press down to seal edges very well. Stir together egg yolk and milk in a small bowl. Brush egg wash evenly over top of pastry, avoiding dripping wash down sides. Chill galette in refrigerator for 20 minutes.
Remove galette from refrigerator; flute edges of pastry using 2 finger tips, every 1 to 2 inches, pulling pastry edges in (through center of 2 fingers) using back of a paring knife. Using paring knife, lightly score top of galette with lines radiating from center towards the edges, making a sunray-like pattern (taking care not to pierce dough). Poke 5 holes in top of pastry using tip of paring knife (to allow steam escape while baking).
Bake until galette is deeply browned on top and sides, about 30 minutes. Slide onto a wire rack, and let cool slightly, about 30 minutes. Serve warm.
