Hello, 2015. We’re ready for you. Though I’m not one for making resolutions (the word seems to strike some kind of weird anxiety in me), I am all for reflecting on what’s done and looking forward to the possibilities ahead.
As winter brings its own (sometimes wicked) beauty to our world, I love the citrus gems this harsh season produces. Fresh, bright, and revitalizing, it’s as if Mother Nature knows just what we need when the trees have gone bare and the sky gray.
This winter citrus galette comes together quite easily. The dough, adapted from the wonderful The Bojon Gourmet, is filled with colorful blood oranges, cara cara oranges, and clementines. Drizzled with a reduced maple syrup, the flavors combine in a not-too-sweet, wonderfully light and satisfying way.
The citrus in this galette makes it versatile for breakfast, brunch, or dessert. It would be extra delicious accompanied with coconut whipped cream or a little vanilla ice cream. The possibilities are yours. Happy new year, friends.
Winter Citrus Galette (Gluten-free)
For the crust
- 6-8 tablespoons ice water
- 1/4 cup whole grain sorghum flour I use Bob's Red Mill
- 1/4 cup gluten-free oat flour
- 1/2 cup sweet white rice flour
- 1/4 cup arrowroot starch
- 1 teaspoon sucanat or coconut sugar
- 1/2 teaspoon psyllium husk powder*
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cold, thinly sliced
For the galette
- 3 blood oranges peeled and thinly sliced, crosswise,
- 3 cara cara oranges I used cara cara or regular navel oranges, peeled and thinly sliced, crosswise
- 1 clementine peeled and thinly sliced, crosswise
- 2 tablespoons unsweetened almond milk or milk of choice
- 1 tablespoon sucanat or coconut sugar
- 1/2 cup maple syrup preferably grade B
For the dough: In a large bowl, combine flours, arrowroot starch, sucanat, psyllium husk powder, and salt. Whisk to combine. Scatter slices of butter over flour mixture. Using a pastry cutter, two knives, or your hands, cut in butter into mixture until butter is pea-sized.
Add ice water, dribbling one tablespoon at a time, and stirring after each tablespoon added, until the dough comes together when squeezed with your hands.
Shape the dough into a ball and flatten into about a 6-inch disc on a piece of plastic wrap. Wrap the dough completely and chill for at least 30 minutes in the refrigerator. Allow dough to soften outside of refrigerator for 10 minutes prior to rolling it out.
While the dough is chilling, slice citrus fruits crosswise, making sure to remove as much white pith as possible and any seeds present.
For the galette: Heat oven to 375 degrees Fahrenheit.
When dough is ready to roll out, sprinkle sorghum flour on a piece of parchment paper as well as rubbing some on your rolling pin. Roll dough out on parchment until it is about 12-14 inches in diameter. Mend any cracks or tears by pressing them back together with your fingers.
Arrange citrus slices in the middle of the dough, leaving about a 2-inch border.
Gently fold the edges over the citrus, pleating as you go. Brush edges of dough with almond milk and sprinkle entire galette with sucanat. Transfer galette and parchment to baking sheet.
Bake for about 40 minutes or until dough has become golden brown.
While galette is baking, bring maple syrup to boil in a small saucepan. Once at a boil, turn heat to low and simmer for about 15 minutes. Remove from heat.
When ready to serve galette, drizzle maple syrup to desired amount (I used about half of syrup) over citrus and sprinkle with sea salt (optional). Slice into triangles and serve warm or at room temperature.