Make the dough by cutting the butter into small cubes, you'll want to keep them cold, so store in fridge or freezer until needed. In a mixer with the paddle attachment, combine the flour, sugar and salt. Add the cold butter, a little at a time, on low-medium speed. Mix until flour and butter resembles pea-sized pieces.

Slowly add ice cold water while mixer is going, then stop when dough becomes cohesive. You may not need all of water to reach this step. Transfer dough to lightly floured surface and shape into a flattened circle.

Wrap in plastic wrap and chill in refrigerator for at least 10 minutes.

While dough is chilling, make the filling. Slice the oranges into slices; start by cutting off the ends then cut off sides in the shape of a hexagon. Once the orange has been peeled and shaped completely, slice into ¼ inch slices.  Set them aside. Mix ricotta and 2 tablespoons of honey in another bowl.

Preheat oven to 375˚ F. Take out chilled dough and place on lightly floured surface. Roll out dough into 12-inch, round circle that is approximately ¼ inch thick. Transfer to a baking sheet lined with parchment paper.

Spread ricotta mixture in the center of the dough.  Leave 1-2 inches of dough around the edges. Layer oranges over top of ricotta mixture. Alternate between blood and navel oranges.

Brush onto crust and bake for 30-40 minutes until golden brown. Finish with drizzle of honey and serve. This galette tastes best the same day, so to prepare in advance, make the dough, the ricotta filling and slice the citrus. Then, assemble right before serving.