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+ servings
blood orange and mandarin galette
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5 from 2 votes

Blood Orange & Mandarin Galette

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

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: French
Keyword: Blood Orange, Galette, Pies & Tarts
Servings: 6
Calories: 173kcal
Author: Mike Johnson


  • 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