I realized this week that it has been way, way too long since I made a galette. I remember being infatuated with them when I launched this site a few months ago. (Remember my mixed berry galette?)
Galettes are quite similar both in taste and presentation to pie. Except they are much, much easier! That’s why I love to make them year-round (they can literally be stuffed with anything sweet or savory). Another reason is that they aren’t as particular or delicate as pie; there’s definitely room for error.
Now, I had never even thought to bake with citrus until I stumbled upon a picture-perfect galette on Food and Wine via Zoe Nathan. Blood oranges are simply beautiful. Their color can range from a bright and fiery ruby to a deep purple (and every iteration in between) and they are always packed with a sweet, mildly bitter flavor. Somehow they are the antithesis of winter in my mind and I am very thankful that’s when they happen to be in season.
I must say I had my doubts about baking citrus slices like this in a galette. But I can happily report that they turned out really, really delicious. I thought they would become dry and dull, but quite the opposite.
Make it and see for yourself!
Blood Orange & Mandarin Galette
- 1 9-inch pie crust storebought or homemade
- 3-4 blood oranges
- 2-3 mandarins
- ½ tablespoon blood orange zest
- 3 tablespoon granulated sugar plus more for sprinkling (see below)
- Egg wash: 1 large egg beaten with 1 tablespoon milk
- Preheat oven to 400˚F. Line a sheet pan with parchment paper.
- Remove peels, piths, and membranes of the citruses and cut into ¼ inch thick slices. Keep blood oranges and mandarins in separate bowls.
- Gently toss sliced blood oranges with the blood orange zest and 2 tablespoons of sugar, or more if the fruit is sour.
- Unroll pie crust (or roll to the desired shape) and place on the prepared sheet pan. Lightly sprinkle the bottom with 1 tablespoon of sugar.
- Arrange citrus slices evenly over the pie crust, leaving an inch and a half border all around. Gently fold the edges of the pie crust over the fruit, overlapping the crust as necessary. Press gently to seal the edges.
- Brush the edges with egg wash and sprinkle sugar.
- Bake for 30 minutes, or until the crust is golden. Allow to cool on the baking sheet for 10 minutes before slicing and serving.
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