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. My other favorite galette when it’s fig season a savory fig and brie galette (< click text for recipe). I also have a really popular tomato galette for all those summer tomatoes. 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.
