 Soon after I finished culinary school a wise and wonderful chef and cookbook author asked me, as I was first meeting her, what kind of food do you cook? I was a little stumped. I was just out of a year of cooking little other than classical french cuisine. And a year of cooking predetermined recipes that I had to master, in order to learn said classical french cuisine. Eating locally, and seasonally, and knowing where my ingredients come from are always paramount when I cook, but beyond "farm to table", I didn't really have a ready response as far as my personal style with food. But after some introspection, I think at least one of my approaches to cooking, though perhaps somewhat obvious, is to get the finest possible ingredients, at the height of their season or freshness, from the best possible sources, and then: get out of their way. Or compliment their strengths that are already therein, rather than transforming or imposing. At least that's the goal. How can I possibly improve upon a homegrown, just-picked Jaune Flamme heirloom tomato, drizzled with exceptional olive oil  and a hit of crunchy fleur de sel?This recipe does just that. Blood oranges are in season right now, and at the height of their glorious flavor. They are a stunning deep garnet color, with a taste that ranges from orange to raspberry to grape. A phenomenal homemade pastry crust, along with the roasted fruit, this galette reminds me a lot of my great grandmother's jam-filled thumbprint cookies, or a very sophisticated Pop-Tart. And brings some necessary brightness to a dull week of winter.
33 responses to “Blood Orange and Clementine Galette”Leave a Reply to All Natural Soups | New England Country Soup Cancel reply | ||||||||||||||||||||||
|
{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City.
... Read More ≫{ get in touch }
{ what's new }
September 12, 2015
August 19, 2013
August 15, 2013
August 13, 2013
August 1, 2013
{ favorites }
{ archives }
Appetizers / Breads & Pastry / Breakfast / Cakes / Canning / Condiments / Dinner / DIY foods / Drinks / Fall / favorites / Grains / Holidays / Local / Noodles & Pasta / Pies & Tarts / Poultry / Salads / Seafood / Snacks / Soup / Spring / Summer / Sweets / Techniques / Vegetables / Vegetarian / Winter /
{ currently reading }
|
So beautiful! Can’t wait to make this.
french pastries are so simple in ingredients and so full in flavor. I made my first galette a few weeks ago and can’t wait to try this!
Absolutely STUNNING!!
Seasonal, simple, and rustic–just beautiful! Lovely blog:)
it’s so pretty!
i love the contrast of the colours
Absolutely beautiful! I’m sure it is super tasty too!
SO beautiful and I’m sure delicious!
This is so beautiful and by far one of the most creative uses I have ever seen using blood oranges.
love this stunning dessert!
I love the simplicity of this that just lets the glorious citrus shine through. I’ve got extra frozen pie dough and am so going to make this.
This looks gorgeous. And tasty 🙂
If food could be worn as jewelry, I would don this gem. Beautiful.
My favorite reader comment ever. Thank you.
Absolutely gorgeous. I’ll just be admiring the pics though. This is way, way out of my league. 🙂
[…] Alternatively, you can also make attractive slices of citrus after cutting away all of the peel, as seen below, instead of cutting out the individual supremes. (I’ll use this technique later this week for my Blood Orange and Clementine Galette.) […]
any ideas on another sauce besides the creme anglaise? that seems a little out of my skill range (though AMAZING)
I think a simple whipped cream would be lovely. You could also flavor it with a little vanilla or cinnamon. Or maybe some really good vanilla bean ice cream along side.
Hi Catie,
I am really looking forward to making this lovely looking dessert this weekend. If I’m serving it Saturday night, do you think I could make the creme anglaise Friday evening without compromising flavour) I could make vanilla bean ice cream instead if that’s the case.
Thanks! I’ve just discovered your blog and will be back!
Hi Annie,
Thank you so much for checking out the blog. So thrilled you’ll be trying the recipe.
Yes, you can definitely make the creme anglaise a day in advance. It should be fine for up to three days in the fridge. I think it is particularly good well-chilled anyway.
Hope you enjoy it and thanks again. Catie
I love how this looks like little Chinese umbrellas or lanterns. (I, too, just discovered this blog.) I am going to make this for Easter dessert. From the recipe, it seems that it will taste as good as it looks.
This dessert is gorgeous! I’ve never seen anything like it. Can’t wait to try it out, thanks!
[…] warm or at room temperature, dusted with powdered sugar, topped with whipped cream or creme angalise, or shoved into your mouth while standing over the […]
I just tried making this and changed it up a bit! Added a cream patisserie infused with cinnamon and star anise…. Worked a treat!
Hi Aimee,
If using the creme patisserie, did you then instead add the citrus uncooked to the top of the creme layer (which I’m assuming isn’t put back in the oven)? I really like the flavor of the roasted blood oranges, but will try the other at some point too.
thanks for reading.
Catie
[…] Citrus Galette: […]
[…] I’m going to be making a really simple galette using this recipe. […]
[…] For a lovely lacto-ovo appropriate dessert, check out this Blood Orange and Clementine Galette with Cardamom Creme Anglaise from Pitchfork Diaries. […]
[…] Blood Orange & Clementine Galette […]
Looks lovely and I can’t wait to try it. Our local farmer’s market is full of beautiful citrus now.
[…] used this recipe, including the pastry recipe (without the egg). The local grocery store didn’t have […]
This looks like stained glass! So pretty. Our market still has blood oranges, so we’re making this for Easter this week. Thanks to the previous commenter who asked about making the creme anglais in advance. That’ll be a time saver.
Hi Catie.
I love how this looks and I’m making it tomorrow for Thanksgiving. I finished the anglaise and it is cooling now. Divine. My question is regarding the composition. At first glance, I assumed the anglaise was to be served on the side and drizzled over the galette, which I thought would be flaky, but dry. In reading again, you mention that the anglaise is the layer between the fruit and the pastry. I didn’t see this step in the assembly directions before baking. Would you mind clarifying for me? Do I add the anglasie to the dough, followed by the top layer of citrus?
Thank you! Hilary
Hi Hilary,
So flattered to hear that this recipe will be a part of your holiday tomorrow. There was some confusion with the recipe when it was featured on thekitchn.com, as to the location of the creme anglaise, but you were right the first time. It is meant to be served along side a slice of the galette, not baked in it. I like to make a small pool of the anglaise on the plate, and then position a piece of the galette on top of that, when dishing it up, but on the side, or drizzled on top are also great too. But most importantly it is indeed a condiment, and not meant to be baked in the pastry with the crust and citrus at all.
Let me know how it goes!
Happy Thanksgiving,
Catie