Food Eyeswoon Kitchen:

Blood Orange Galette

Zoe Nathan for Food & Wine

Photography by Matthew Sprout & Athena Calderone.

I couldn’t be happier to say good riddance to winter. It’s the cold first and foremost, but let’s admit it, the produce also leaves something to be desired. After 3 months of the same old same old, I’m pretty tired of repeating myself in the kitchen. I’m yearning for spring and the influx of veggies it will bring – veggies that feel alive, as they literally push their bright green gorgeousness through the thawing earth! But…until we’re there (so close!) I have to highlight the one winter ingredient I can use again and again and never get tired of. Oh the abundant joys of winter citrus! Cara cara oranges, blood oranges, clementines and tangerines offer the vibrantly sweet and tangy flavors my palette simply craves in the expanse of heavy winter foods. Citrus is my reprieve, so I will celebrate it as I sign off from my winter cooking.

I had never baked with citrus until I stumbled upon a visually arresting galette on Food and Wine via Zoe Nathan, and I was immediately smitten! Blood oranges are simply beautiful and totally swoon-worthy. Their color can range from a bright and fiery ruby to a deep lush purple (and every iteration in between) and they are always packed with a sweet, mildly bitter flavor. Somehow they are the antithesis of winter and I am very thankful for them. Citrus truly makes winter bearable! I love nothing more than a galette(essentially a free-form tart). Buttery, flaky, and rustic, they are elegant and unpretentious at the same time. The addition of any seasonal fruit makes them delicious, but add aromatic blood oranges and there is a contrast of flavors that is perfectly swoon-worthy!

Blood Orange Galette

Zoe Nathan for Food & Wine

Ingredients

For the crust:

  • 1 cup All purpose flour (plus 1 T)
  • 2 T Sugar (plus 1 T)
  • 1/2 tsp Salt
  • 1 ½ sticks Butter cut into ½ inch pieces (very cold)
  • 4-5 T Ice Water For the filling
  • 8 blood oranges
  • 1 large egg yolk mixed with 1 T of heavy cream
  • 2 T granulated sugar
  • 1 T raw brown sugar
  • 1 T butter
  • melted Salted Butter Caramel Sauce, for serving

Method

1. In a food processor, pulse the flour with 2 tablespoons of the sugar and salt. Add half of the butter and pulse several times, and add the rest. Pulse just until it is the size of peas. Add the ice water and pulse a few more times just until Mixture holds a non crumbly clump. Turn the crumbs out onto a work surface and pat the pastry into a disk. Wrap the pastry in plastic and chill overnight in refrigerator (or at least 6 hours), or freeze for 1 month.

2. Meanwhile, peel the blood oranges, removing all of the bitter white pith. Thinly slice 2 of the oranges crosswise; remove the pits. Transfer the orange slices to a plate. Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve. Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections. Reserve the orange juice

3. Allow dough to come to room temp. On a floured work surface, roll out the pastry to an 11-inch round with a pin. Dust the center circle with a mixture of 1T flour, and 1T sugar (will prevent the galette from having a “soggy bottom”).

4. Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle the 2 tablespoons of granulated sugar over the oranges and drizzle 1 T melted butter. Fold up the pastry over the oranges, leaving most of the oranges uncovered. Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the raw sugar. Arrange the orange slices on top, leaving a 1-inch border of pastry all around. Sprinkle the remaining 1 tablespoon of sugar on top and drizzle the remaining egg wash on top. Freeze the tart until solid, at least 4 hours or preferably overnight.

5. Preheat the oven to 375° and position a rack in the center. Place a baking sheet on the rack below to catch any drips. Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned. Transfer the cookie sheet to a rack and let the tart cool for 30 minutes. Carefully slide the parchment paper onto the rack and let the tart cool completely.

Serve with the Dark Salted Butter Caramel Sauce (below).

Salted Caramel Sauce

Makes about 1 1/3 cups of dessert sauce

  • 1 cup sugar
  • 6 tablespoons salted butter
  • 1/2 cup plus two tablespoons heavy cream, at room temperature

 

Method

Melt the sugar over medium to high heat in a larger pot, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color.

Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want a larger pot.), whisking it until you get a smooth sauce.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 30 seconds in the microwave brings it right back to pouring consistency.

Serve caramel sauce over galette & a scoop of vanilla ice cream

Share this Swoon   –  

More Swoon

Food Eyeswoon Kitchen:

Athena’s Memorial Day Menu

Food Eyeswoon Kitchen:

Star-Spangled Berries

Food Eyeswoon Kitchen:

Springy Spring Spring Frittata

Newsletter

Live Beautiful

From celebrated design expert Athena Calderone, a look into how interior designers and creatives decorate their spaces.

Pre-order Now