The Citrus Galette is glowing and oh so pretty! It has the looks of a cozy grandmother dessert with a rainbow garland of oranges and white and red grapefruits.
This is a free form dessert! No pressure. The crust is flaky, crunchy and hugs a few oriental surprises: orange blossom water, almond butter, pistachio and honey.
I made different versions of the galette but presented this one on November 14th 2015 during my cooking class at Aragon101: Holiday Desserts. The reviews were very positive so I am sharing it with you today.
As for my personal advice; taste “all” the grapefruit you are planning to include in the galette to avoid a bitter and unpleasant surprise. It happens to everyone. Trust me! A little bitterness is totally fine to balance the dessert flavors but you can end up with an extremely bitter grapefruit and it can ruin the experience.
If you are not a fan of grapefruit you can use oranges only. It is safer and sweeter!
It is also egg free.
Bon Appétit! :)
recipe credits: Rafaella Sargi
Flaky Pastry Dough ingredients
1 ½ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ cup unsalted butter, very cold and cut into very small cubes
3 tablespoons very cold water
½ cup almond butter
1 teaspoon orange blossom water
2 Tablespoon granulated sugar
½ teaspoon lemon zest
4 oranges, peeled and sliced into thin disks (you can mix oranges and grapefruits)
1 Tablespoon granulated sugar
1 Tablespoon ground almond (or pistachio)
You will need a food processor fitted with the blade attachment, a small bowl and parchment paper.
In a small bowl, mix well the almond butter, orange blossom water, 2 tablespoons of sugar and the lemon zest. Set aside.
In the bowl of a food processor combine all the ingredients and pulse a few times until the texture is crumbly. Pour the bowl content on parchment paper, and gather the dough with your hands. Form a ball. Place another parchment paper on top and roll out the dough (sandwiched between two sheets of parchment paper) to an approximate 12 inch circle.
Spread the almond butter mixture into a medium circle (around 8 inches) in the center of the raw pie dough.
Arrange the orange slices on top of the almond butter mixture, leaving a border of 2 inches uncovered all-around the dough’s edge. Fold the dough on top of the fruit slices, leaving the center uncovered. Sprinkle the top (fruit and dough) with one tablespoon of granulated sugar. Let is rest in the fridge for 30 minutes.
While the galette is resting in the fridge, heat the oven to 375F (190C). Bake the galette until the crust is golden brown (around 50 minutes). Remove from the oven and let it cool for at least 15 minutes.
Sprinkle with ground pistachios and drizzle some honey on top before serving.
recipe adapted from Rustic Nectarine Galette. The Williams-Sonoma Baking Book.