Citrus Orange Galette Recipe

5 from 2 votes

Make the most of citrus season with this refreshing, colorful Citrus Galette.

Prep Time30

Cook Time30

Total Time1

Course: Desserts

Cuisine: Galettes

Keyword: orange galette

Servings:

Calories: 370kcal

In a large bowl, whisk together the flour, sugar, and salt.
Add the cold butter cubes, a little at a time. Mix on low-medium speed until the mixture resembles coarse pea-sized crumbs.
Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. ou may not need all of water to reach this step.
Transfer dough to lightly floured surface and shape into a flattened circle. Wrap it in plastic wrap, and refrigerate for at least 10 minutes.

Slice the blood oranges and navel oranges into slices. Start by slicing off the ends of the oranges. Then, carefully trim away the peel and pith by cutting along the sides in a hexagonal shape. Once fully peeled and shaped, slice the oranges into 1/4-inch thick rounds. Pat the slices dry with a paper towel to avoid excess moisture. Set aside.
In a small bowl, mix the ricotta cheese with 2 tablespoons of honey until smooth. Set aside.

Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface into a rough 12-inch circle that is approximately 1/4 inch thick. Transfer the dough to a parchment-lined baking sheet.
Spread the ricotta mixture evenly in the center of the dough, leaving a 1-2-inch border around the edges.
Arrange the orange slices over the ricotta in an overlapping pattern. Drizzle the remaining 1 tablespoon of honey over the oranges.
Fold the edges of the dough over the filling, pleating as needed for a rustic look.
In a small bowl, whisk the egg and milk together to create an egg wash. Brush it over the exposed edges of the dough for a golden finish.
Bake the galette for 30–40 minutes, or until the crust is golden brown and the oranges are slightly caramelized.