Blood Orange and Clementine Galette

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.

with Cardamom Creme Anglaise
by Catie

4 blood oranges
2 clementine or tangerines
zest of 1/2 of a lemon
1/2 + 1/4 teaspoon of sugar, plus more for sprinkling on crust
1 pie crust pastry (I used the recipe using eggs)
egg wash

Pie Crust:
Makes one single pie crust.
(see instructions for making pie crust here.)

1 1/2 cups all-purpose unbleached flour
1/2 teaspoon salt
4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes)
1/4 cup water, ice cold, or more if necessary
1 large egg with 2 teaspoons of water, or more if necessary

Egg Wash
1 egg mixed with 1 tablespoon of water

Heat oven to 400 ° F.

Remove peel, pith, and membrane of both citrus, and cut into 1/4 inch thick slices, as described in this post.  Keep blood oranges and tangerines in separate bowls.

Gently toss sliced blood oranges with the lemon zest and 1/4 teaspoon of sugar, or slightly more if the fruit is particularly sour.

Roll out pastry dough to 1/4 inch thick, in either a large rectangle or circle.  Carefully transfer to a baking sheet, lined with either parchment or a silpat.  Lightly sprinkle pastry dough with a 1/2 teaspoon of sugar.  Arrange citrus slices evenly over the pastry, leaving an inch and a half border around the outside.  Fold pastry border up around the edges, overlapping if necessary, to enclose the perimeter of the fruit.

Brush top of pastry with an egg wash and sprinkle liberally with sugar.

Bake for 30 minutes, or until the crust is golden.  Allow to cool slightly and serve with Cardamom Creme Anglaise.

by Catie

1 cup milk
½ cup heavy cream
½ vanilla bean, split and scraped
1 tablespoon whole green cardamom pods, slightly smashed
pinch of salt
4 egg yolks
1/3 cup sugar

In a bowl, whisk together egg yolks and sugar, until thoroughly combined and pale yellow.

Over medium-high heat, toast cardamom pods in a heavy bottomed pot, until fragrant and slightly browned.  Add milk, cream, vanilla bean, and salt.  Bring to a strong simmer.  Turn off heat.

While whisking constantly, very slowly add some of the hot milk mixture to the yolks, a little at a time, until the bottom of the yolk bowl feels very warm, and the mixture has been brought to a much warmer temperature.  Pour yolk mixture into the milk pot, and turn on heat to medium-low.

Get a bowl and fine strainer ready, over a bowl of ice water.

Stir the mixture continuously, paying attention to the corners of the pot, until the custard coats the back of a spoon, and when a finger is drawn across the coating, a strong line remains and doesn't drip down.  Remove from heat immediately and strain into the bowl over the bowl of ice water.  Stir gently to cool more quickly.  Serve slightly warm or chilled.

33 responses to “Blood Orange and Clementine Galette”

  1. Zanthe says:

    So beautiful! Can’t wait to make this.

  2. Hillary says:

    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!

  3. Absolutely STUNNING!!

  4. Seasonal, simple, and rustic–just beautiful! Lovely blog:)

  5. dejamebailar says:

    it’s so pretty!
    i love the contrast of the colours

  6. sally says:

    Absolutely beautiful! I’m sure it is super tasty too!

  7. SO beautiful and I’m sure delicious!

  8. marla says:

    This is so beautiful and by far one of the most creative uses I have ever seen using blood oranges.

  9. leela says:

    love this stunning dessert!

  10. Carolyn Jung says:

    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.

  11. Errin says:

    This looks gorgeous. And tasty 🙂

  12. Linda says:

    If food could be worn as jewelry, I would don this gem. Beautiful.

  13. Lindsay says:

    Absolutely gorgeous. I’ll just be admiring the pics though. This is way, way out of my league. 🙂

  14. […] 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.) […]

  15. ks says:

    any ideas on another sauce besides the creme anglaise? that seems a little out of my skill range (though AMAZING)

    • Catie says:

      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.

  16. Annie G says:

    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!

    • Catie says:

      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

  17. Mary says:

    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.

  18. Megan says:

    This dessert is gorgeous! I’ve never seen anything like it. Can’t wait to try it out, thanks!

  19. […] 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 […]

  20. Aimee says:

    I just tried making this and changed it up a bit! Added a cream patisserie infused with cinnamon and star anise…. Worked a treat!

    • Catie says:

      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.

  21. […] I’m going to be making a really simple galette using this recipe.  […]

  22. […] For a lovely lacto-ovo appropriate dessert, check out this Blood Orange and Clementine Galette with Cardamom Creme Anglaise from Pitchfork Diaries. […]

  23. […] Blood Orange & Clementine Galette […]

  24. Laura says:

    Looks lovely and I can’t wait to try it. Our local farmer’s market is full of beautiful citrus now.

  25. […] used this recipe, including the pastry recipe (without the egg). The local grocery store didn’t have […]

  26. Anathema Device says:

    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.

  27. Hilary says:

    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

    • Catie says:

      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,

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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

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