Blood Orange Galette

We have for your viewing pleasure.....a beautiful blood orange galette!

Aren't the colors beautiful....just what we need on a snowy dreary day! Revanna found the recipe for this rustic tart and we knew that we HAD to try it out!

1 cup all purpose flour, plus a bit for dusting
1/4 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 1 tbsp of cold, cubed butter
3 tbsp of ice cold water
6 blood oranges
1 egg yolk, mixed with 2 tbsp of water

In the food processor combine flour, salt, 2 tbsps of sugar and the baking powder. Add the 1/2 cup of butter and process in pulses until coarse: about the size of peas. Add the cold water and pulse again until absorbed. Turn dough out onto a lightly floured surface and knead gently once or twice. Form into a disk, wrap with plastic and put in refrigerator for about 30 minutes or until thoroughly chilled. On a floured surface roll the chilled dough into a 11'' rough circle. Place on baking sheet covered with parchment. Chill again for 10-15 minutes. While dough is chilling it is time to do the blood oranges.

Cut 2 of the oranges into slices. And the other 4 oranges into supremes. Click here for a great step by step guide to supreming. The video below shows how to do it too.

Arrange the segments on center of the dough, leaving a 2" border. Sprinkle half the sugar over the segments. Fold the crust up over the edges of the oranges, remember this is a rustic galette so don't worry about it looking perfect. Brush the crust with the egg wash. Lay the slices of blood orange over the visible segments and sprinkle with a bit more sugar. Dot the top with the remaining butter.

Bake in preheated oven at 375 for approximately 40 minutes or until golden brown and bubbly.

We also made a brandy carmel sauce to go with it. Butter, brown sugar, brandy and cream. It was so goooood! So good that some people licked their plates to get the last bit of sauce! hehehe

The tart was really good. The only thing I would like to change is to not put slices on the top.....the membranes in the slices are a bit bitter....so if you used the segments then the galette would be prefect!

You could make this with pears, apples, plain oranges, peaches.....practically any fruit would work!

And here is the video. It is on the serious side...no chip and dale voices this time. :( apparently someone felt we didn't need to this time! lol