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Orange galette I know this might seem an unusual way to bake with fresh citrus. We have a tendency to use fresh orange slices to top cream tarts and limit the juice for custards, but I was intrigued by this recipe I found in Food & Wine magazine where blood oranges are baked into a galette. Instead of butter in the filling, I opted for using almond flour, which gives it flavor but also serves as a bed for the fruit juices and helps avoid a soggy bottom. But, by all means, add butter if you want that extra layer of flavor. You could also add a thin layer of frangipane below the fruit. But I love the simplicity here, which makes the crust key. I have directed you to this pie dough recipe before. It really works and it’s very versatile. The xanthan gum is optional, but does help the crust bake in place and make it easier to roll. I used a mixture of blood oranges and Cara Cara navel oranges I love so much. You can use any orange you have. Make sure they are cut very thinly and remove all the seeds. One more tip for galettes in general. I like to bake them closer to the bottom of the oven so the bottom of the dough is exposed to more heat and bakes crispier Makes one 8-inch galette Pie crust for a 9-inch galette 3 tablespoons (20 g) almond flour 4 medium oranges, peeled, cut into thin rounds and seeded, divided 3 tablespoons (35 g) sugar, divided 1 large egg, lightly beaten 1. Preheat oven to 375F. Place your oven rack on the lower bottom. Line a baking sheet with parchment paper. 2. Roll your pie crust to 1/8-inch thickness and a circle that is approximately 10 inches in diameter. It doesn’t have to be perfect so don’t worry too much if it resembles a rectangle more than a circle. 3. Sprinkle the almond flour all over the dough leaving a 2-inch border. Arrange half of the oranges over the almond flour, lightly overlapping, then sprinkle half of the sugar over the oranges. 4. Fold the edges of the dough over the oranges, then brush the dough with the beaten egg. 5. Arrange the remaining orange on top and sprinkle the remaining sugar all over. 6. Bake for 35 to 40 minutes until the crust is golden brown and you can see some of the filling bubbling up. Let the galette cool for 15 minutes before cutting into it.
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