Blood Orange & Mandarin Galette
A rustic, sweet & tangy galette, showcasing the glory of blood oranges paired with mandarins and a flaky pastry crust.
- 1 9-inch pie crust storebought or homemade
- 3-4 blood oranges
- 2-3 mandarins
- ½ tbsp blood orange zest
- 3 tbsp granulated sugar plus more for sprinkling (see below)
- Egg wash: 1 large egg beaten with 1 tbsp 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.
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