The following recipe appears in The Meat Lover’s Meatless Celebrations by Kim O’Donnel.
If you’ve never made a galette, it’s more rustic than either a pie or tart. I often like to describe it as a big Pop-Tart.
Kitchen notes: It’s always a good idea to read a recipe in entirety before cooking, but in this case, it’s particularly crucial. Playing with dough requires a bit of organization. Make the filling first.
You want it to be ready because the dough, once rolled out, waits for no one.
Blood oranges, which are typically in season from December through March, vary in size. You’re looking for a total of two cups of fruit for the filling. Don’t worry if your total amount of fruit falls short; you can get away with 1.75 cups of filling.
Because a galette is baked free-form without a pan, it’s important to shape and roll out dough on a silicone baking mat or parchment paper that will ultimately be transferred to a baking sheet.
Makes six to eight servings.
Blood orange filling
4 to 6 medium-size blood oranges
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour or cornstarch
1⁄2 cup granulated sugar, plus more to taste
Pinch of salt
Enlightened pie dough
4 tablespoons olive oil
1⁄2 cup water
2 cups all-purpose flour, at room temperature, plus more for dusting
1⁄4 teaspoon salt
1⁄4 teaspoon baking powder
4 tablespoons butter, cut into tablespoon-size pieces
2 to 3 tablespoons apricot or raspberry jam
Egg white wash: 1 egg white, beaten with 1 tablespoon water
1 to 2 tablespoons granulated or coarse sugar