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)
Ingredients
For the crust
- 6-8 tablespoons ice water
- ¼ cup whole grain sorghum flour I use Bob's Red Mill
- ¼ cup gluten-free oat flour
- ½ cup sweet white rice flour
- ¼ cup arrowroot starch
- 1 teaspoon sucanat or coconut sugar
- ½ teaspoon psyllium husk powder*
- ¼ 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
- ½ cup maple syrup preferably grade B
Instructions
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.
Notes
Nutrition
Winnie | The Equipped Cook
Wow. I love the way all the citrus comes together in this recipe. It looks delicious. And the dough doesn't look to be too difficult to make, I think I'll be ok with it! I'm going to try making it soon.
Tessa
Thanks, Winnie! I always thought I was a savory galette person until this one changed my mind!
Azu
For the first time, this winter we have blood oranges. They taste so good!!! I have searching for recipes with this citrus fruit and this looks great,. Pinned!
Tessa
Blood oranges are great, aren't they?! Thanks so much, Azu!
cynthia
Oooohhh my gosh this is so, so beautiful!! I've never thought to put citrus in a galette -- it sounds like the perfect, refreshing winter dessert that I've been craving lately. I'm so glad to have found your blog just now, Tessa! :)
Tessa
Thank you, Cynthia!!! :) I'll say from experience that it doubles nicely as breakfast too! Ha. Happy weekend to you!
erin {yummy supper}
Tessa, I'm so happy to have found your site - it's gorgeous!
I love the notion of a citrus galette - I'm crazy for both galettes and citrus, but never thought to combine the two. Awesome and so so pretty.
xoxo
Erin
Tessa
Thank you so much, Erin!! Glad you found it too! This is the first galette with citrus I've had and am now totally sold on the combo. :)
Liz @ Floating Kitchen
This is gorgeous. It makes me happy just looking at it. So sunny and bright. Just what we need for January!
Tessa
Exactly! January is proving to be pretty weather rough already, too. Thanks so much, Liz!
Kathryne
Oh man! This tart is almost too pretty to eat. Just gorgeous. Happy hour again next week? :)
Tessa
Thanks, Kathryne! Yes, definitely happy hour again this week!
Medha @ Whisk & Shout
Gorgeous galette! This is almost too pretty to eat :)
Tessa
Thanks so much, Medha! :)
anna @ annamayeveryday
I have made lots of galettes but never with citrus fruits, look at those colours, isn't that just beautiful!
Tessa
Thank you, Anna! Citrus fruits are definitely a good way to change up your galette-making!
Kimberly | Chic & Sugar
This is beautiful! I love seeing recipes in color during the colder months. Great photography - pinned!
Tessa
Thanks, Kimberly! I love color during these winter months too.
Sarah @ SnixyKitchen
What a beautifully vibrant galette! I also adapted Alanna's galette crust for all of my galettes and it's soooo flakey and good. I've never even thought to make a winter citrus galette, but yours looks amazing - definitely going to have to give it a try. Happy New Year!
Tessa
Thank you, Sarah! Alanna's crust recipe is so great - made me want to have a celebration in my kitchen. :) Happy New Year to you!!
Alanna
This galette is STUNNING and the photos slay me, each and every one. Wow. I love your adaptation of my crust recipe and can't wait to try it myself. I've been wondering whether arrowroot and psyllium would work here, and am glad to see that they do. Beautifully. Serious kudos to you!
Tessa
Thanks so much, Alanna!! Your crust recipe is like magic - so wonderful. I've become quite a fan of using arrowroot in different blends as of late. Thank you again for your kind words. :)
Christina @ Bake with Christina
Mmm this looks so delicious and amazing!! I'm loving all those flavors! Pinned :)
Tessa
Thank you, Christina! Happy New Year! :)
Evi @ greenevi
This looks wonderful! I am so hungry now :)
Tessa
Haha, thank you, Evi! :)
erin @ erinmadethis.com
This is such a lovely use of winter fruit. Sometime citrus can be hard to use, right? Stone fruit is in abundance right now- I think I'll be making a plum galette soon!
Tessa
Thanks, Erin! A plum galette sounds great as well.
Karishma
This looks absolutely stunning! I love the idea of citrus in galette. I may just have to make this this weekend!
Tessa
Thank you, Karishma! If you try it, I'd love to hear what you think. Happy New Year!
Amanda Paa
just seeing these colors makes me happy! so lovely. citrus is such a nice change from berries and the like. happy beginning of the year! xo
Tessa
They make me happy too. :) Thanks, Amanda! Happy 2015 to you as well!