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Hi, I’m Mike!

I’m a full-time attorney by day, and a self-taught, amateur baker on nights and weekends. I’m a firm believer in the phrase “if you can read, you can cook.”

Blood Orange & Mandarin Galette

Blood Orange & Mandarin Galette

 

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 as 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 because they aren’t as particular or delicate as pie; there’s definitely room for error.

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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.

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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!

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Blood Orange & Mandarin Galette

A rustic, sweet & tangy galette, showcasing the glory of blood oranges paired with mandarins and a flaky pastry crust.

Makes: 1 galette
Blood Orange & Mandarin Galette Prep time:
Cook time:

Ingredients:

  • 1 pie crust (storebought or homemade)
  • 3-4 blood oranges
  • 2-3 mandarins
  • ½ tablespoon blood orange zest, finely grated
  • ~3 tablespoons granulated sugar, plus more for sprinkling (see below)
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk
  • Instructions:

    1. Preheat oven to 400˚F. Line a sheet pan with parchment paper.
    2. Remove peels, piths, and membranes of the citruses and cut into ¼ inch thick slices. Keep blood oranges and mandarins in separate bowls.
    3. Gently toss sliced blood oranges with the blood orange zest and 2 tablespoons of sugar, or more if the fruit is sour.
    4. Unroll pie crust (or roll to desired shape) and place on prepared sheet pan. Lightly sprinkle bottom with 1 tablespoon of sugar.
    5. Arrange citrus slices evenly over the pie crust, leaving an inch and a half border all around.
    6. Gently fold the edges of the pie crust over the fruit, overlapping the crust as necessary. Press gently to seal the edges.
    7. Brush the edges with egg wash and sprinkle sugar.
    8. Bake for 30 minutes, or until the crust is golden. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

    1. Preheat oven to 400˚F. Line a sheet pan with parchment paper.
    2. Remove peels, piths, and membranes of the citruses and cut into ¼ inch thick slices. Keep blood oranges and mandarins in separate bowls.
    3. Gently toss sliced blood oranges with the blood orange zest and 2 tablespoons of sugar, or more if the fruit is sour.
    4. Unroll pie crust (or roll to desired shape) and place on prepared sheet pan. Lightly sprinkle bottom with 1 tablespoon of sugar.
    5. Arrange citrus slices evenly over the pie crust, leaving an inch and a half border all around.
    6. Gently fold the edges of the pie crust over the fruit, overlapping the crust as necessary. Press gently to seal the edges.
    7. Brush the edges with egg wash and sprinkle sugar.
    8. 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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