Rustic Blood Orange Galette
With a flaky, buttery, homemade crust, this sweet and tangy Rustic Blood Orange Galette is filled with sliced blood oranges and seasoned with nutmeg.
This striking fruit dessert tart could not be easier to make.
You know what the best thing about making a galette is? That you can’t mess up the shaping of the crust. You just place the filling and wrap the pastry around it.
What is a galette?
A French name for a tart that is so forgiving and doesn’t have to be perfect, because rustic is in.
This galette is stunning use of seasonal winter citrus and the perfect dessert for Sunday dinner, family dinners and even elegant enough for or entertaining.
Whether you serve it on its own or adorn with a dollop of fresh cream or ice cream, this sweet treat is a stunner but it is really easy to make.
Galette pastry recipe. If you can make pastry, then you can make this galette. What is even easier is, the pastry is made in the food processor and is my go-to flaky pastry for savory and sweet pies and tarts.
The most labor involved in this recipe is rolling out the dough and I know you can handle that. The beauty is, the pastry doesn’t have to be perfect.
I prefer a shortcrust pastry for this (which is what the recipe is for), but, if you just can’t manage it, you can use puff pastry.
After rolling out the pastry into a large round, orange marmalade that is flavored with fresh nutmeg is spread onto the pastry. The orange slices are arranged on top leaving a border. This border is folded over, you don’t have to worry about it being smooth (embrace the folds) if it cracks, patch it. After all, it is rustic.
(See the picture above) To get perfect orange slices, you need to cut the top and bottom off the orange. Then working from top to bottom, slice the sides of the peel working your way around the orange until all the peel and white is gone, then cut the slices. See the images above.
For a color contrast (and because I can’t help myself and always want the best presentation) I added a few slices of mandarin orange. These are completely optional, but if you like the look, go for it.
Another presentation idea that you can bring right to the table is, serving galette on a flat, cast iron griddle. Mine is 11-inches (28 cm) and the perfect size for this recipe. If you don’t have one, a parchment lined baking sheet works just as well.
If you’ve tried this rustic blood orange galette recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers.
- 1 1/2 cups (194 grams) all-purpose flour, plus more for rolling out dough
- 1/2 cup/1 stick (113 grams) unsalted butter, cold and cut into cubes
- 1 tablespoon granulated sugar, plus 1/2 teaspoon
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon orange zest, grated
- 1/2 cup (118 ml) very cold water
- 3 tablespoons orange marmalade, plus 2 teaspoons
- Small grating of nutmeg
- 3-4 blood oranges, peeled and sliced
- 1 egg, beaten with a little water
- To a food processor fitted with a metal blade add the flour, butter, sugar, salt and nutmeg. Pulse until the mixture resembles coarse meal, about 5 to 10 seconds. Add the orange zest. With the processor running, pour enough the water through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix.
- Dust a clean work surface with flour.
- Remove the dough from the processor, turn out onto the floured surface and knead for 1 minute. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375°F/190°C and line a large baking sheet with parchment paper (or an 11-inch/28 cm flat cast iron skillet)
- To a small bowl add the marmalade and nutmeg, mix well. If the marmalade is to hard to mix, warm it a little in the microwave. Set aside.
- Roll dough out to a 13 ½ inch (35 cm) round. Spread the 3 tablespoons marmalade all over the pastry, leaving a 1 ½ inch/4 cm border. Leaving a little to add after baking.
- Arrange the orange slices in an even layer. Fold the pastry border over to the edge of the fruit.
- Brush the pastry edge with the egg wash and sprinkle lightly with sugar (optional).
- Bake for 25-30 minutes or until golden brown (all ovens vary).
- When the galette is done, remove from the oven and brush the oranges with the marmalade. Transfer to a cooling rack and allow to cool completely.
Serving Size1 slice
Amount Per Serving Calories 295Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 27mgSodium 277mgCarbohydrates 48gFiber 3gSugar 12gProtein 5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.