Blood Orange & Mandarin Galette
A rustic, sweet & tangy galette, showcasing the glory of blood oranges paired with mandarins and a flaky pastry crust.
Servings: 6
Calories: 173kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 173kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 117mg | Potassium: 88mg | Fiber: 2g | Sugar: 10g | Vitamin A: 214IU | Vitamin C: 13mg | Calcium: 21mg | Iron: 1mg
