Mixed Orange Galette
I love when citrus season comes around and I love a good galette because it’s the quickest and easiest “tart” that you can make. The sweetness of the oranges (especially if you use the Cara Cara variety) means I sometimes don’t even add sugar to the filling. If you have a sweet tooth or the oranges you’re using aren’t very sweet then I’ve given you the option for a few tablespoons of added sweetness. If you serve it with vanilla ice cream it’s dessert but with some labneh or mascarpone, I’d call it breakfast.
1 cup plain flour
6 tbsp unsalted butter
2-3 tbsp cold water
1-2 blood orange, peeled and sliced crossways into 1 cm slices
1 cara cara orange, peeled and sliced crossways into 1 cm slices
2 tsp extra virgin olive oil
2-3 tbsp caster sugar (optional – depends on the sweetness of the oranges)
2 pinches of salt
1 egg plus 2 tsp water, beaten together for eggwash
1/4 cup almonds, processed in food processor or spice grinder to create large crumb
Poppy seeds, to sprinkle
To serve: Mascarpone, Ice cream or Labneh
To make pastry, add the flour and butter into a food processor fitted with a regular or dough blade. Pulse until the butter is the size of peas. Any smaller and the pastry is less flaky. Add 2 tablespoons of cold water and pulse until dough just comes together in a ball. If it seems too dry, add an extra tablespoon of water.
Lay out a piece of plastic wrap. Tip the dough onto it and pat out to roughly form a flat disc. Cover dough tightly with the plastic wrap and place in the fridge to rest for at least 30 minutes.
While dough is chilling, slice blood orange slices in half and place in a bowl. Drizzle with 1 teaspoon of olive oil, 1-1.5 tablespoons of sugar (optional) and sprinkle lightly with a pinch of salt before gently mixing. Slice cara cara orange slices in half and place in a separate bowl. Drizzle with remaining 1 teaspoon of olive oil, 1-1.5 tablespoons of sugar (optional) and sprinkle lightly with a pinch of salt before gently mixing. Set aside both bowls and allow juices to collect at the bottom of bowls.
Preheat the oven to 220°C (conventional) before removing dough from the fridge.
Place dough on lightly floured bench top. Roll dough out into a large, rough circle approximately 5 mm thick. Place on a baking tray lined with non-stick baking paper. Lay the orange slices on the dough in whatever pattern you desire but remember to leave a 4 cm border all around. As you pick up each piece of orange, allow excess juices to drip into the bowl.
Fold the edges of the pastry over the oranges, pleating the edges as you go. Brush the border of the galette with egg wash and then sprinkle the crushed almonds and poppy seeds around the border.
Bake the galette for 25-30 minutes or until the pastry is golden.
Slice the galette and serve warm or at room temperature with dollops of mascarpone.