It occurred to me this week that I hadn’t made a galette in far too long. I was enamored with them when I started this site a few months back — they feel like pie but are so much simpler to prepare. Galettes work beautifully year‑round because you can fill them with almost anything, sweet or savory, and they’re forgiving if your technique isn’t perfect.
Citrus wasn’t something I baked with often until I came across a beautiful citrus galette that inspired me to experiment. Blood oranges are stunning: their flesh ranges from bright ruby to deep purple, and their flavor is a striking balance of sweet and mildly bitter. They feel like a bright antidote to winter, which is exactly when they’re at their best.
I admit I was skeptical about baking thin citrus slices — I worried they’d dry out — but the result was the opposite. The oranges caramelized slightly while keeping juicy and vibrant, and the contrast between the tender fruit and flaky crust is delightful.
This galette highlights blood oranges alongside mandarins for sweet brightness, with a bit of zest and sugar to round everything out. It’s straightforward to assemble: unroll a pie crust, layer the citrus, fold the edges, and bake until golden. A simple egg wash and a sprinkle of sugar give the crust a glossy, slightly crunchy finish.
Print Recipe
Blood Orange & Mandarin Galette
Ingredients
- 1 9-inch pie crust storebought or homemade
- 3-4 blood oranges
- 2-3 mandarins
- ½ tablespoon blood orange zest
- 3 tablespoon granulated sugar plus more for sprinkling (see below)
- Egg wash: 1 large egg beaten with 1 tablespoon milk
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Trim the citrus: remove the peel, pith, and membranes, then slice the fruit about 1/4 inch thick. Keep the blood orange slices and mandarin slices in separate bowls.
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Toss the blood orange slices gently with the blood orange zest and 2 tablespoons of granulated sugar. Add more sugar if the fruit tastes particularly tart.
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Unroll the pie crust (or roll it to a roughly 9-inch circle) and place it on the prepared sheet pan. Sprinkle the center lightly with 1 tablespoon of sugar.
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Arrange the citrus slices in an even layer over the crust, leaving about a 1 1/2-inch border. Fold the edges of the crust up over the fruit, overlapping as needed, and press lightly to seal.
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Brush the pastry rim with the egg wash and sprinkle a little sugar over the crust for shine and crunch.
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Bake for about 30 minutes, until the crust is golden and the fruit is tender. Let the galette rest on the baking sheet for 10 minutes before slicing and serving.
Nutrition
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