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Blood Orange Galette

This galette, or free-form tart, is made with blood oranges. At their seasonal peak in winter, these sweet, aromatic oranges are distinguished by a reddish blush on the skin and intensely flavorful, deep red flesh and juice.

Ingredients:

  • 1 cup all-purpose flour  
  • 1/4 tsp. salt  
  • 2 1/2 Tbs. sugar 
  • 6 Tbs. (3/4 stick) unsalted butter, cut into 1/2-inch cubes  
  • 3 Tbs. ice water  
  • 2 Tbs. orange marmalade 
  • 3 to 4 blood oranges (depending on size), peeled and cut into 1/4-inch rounds 
  • 1 egg, lightly beaten 

Directions:

In a bowl, whisk together the flour, salt and 1/2 Tbs. of the sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form. Add the water 1 Tbs. at a time and mix with your hands, adding more water as needed until the dough comes together. It should be moist but not sticky.



Turn the dough out onto a lightly floured surface and shape into a disk. Cover with plastic wrap and refrigerate for at least 1 hour.



On a lightly floured surface, roll out the dough disk into a 12-inch round about 1/8 inch thick. Using a small knife, trim the uneven edges. Transfer the dough round to a parchment-lined baking sheet and refrigerate for at least 30 minutes.

Position a rack in the lower third of an oven and preheat to 400°F.

Spread the marmalade on the dough round, leaving a 1-inch border. Arrange the blood orange slices over the marmalade in an overlapping pattern. Fold the dough over the oranges and pinch together at 2-inch intervals. Lightly brush the top of the dough with the beaten egg and sprinkle the entire galette with the remaining 2 Tbs. sugar.

Bake until the crust is golden, 30 to 40 minutes. Transfer the baking sheet to a wire rack and let the tart cool to room temperature before serving. Serves 4 to 6.

Williams-Sonoma Kitchen.