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BLOOD ORANGE & ROSEMARY GALETTE.

A celebratory winter fruit galette, showcasing the glory of blood oranges paired with honey, rosemary, and flaky pastry crust.
Print Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8

Ingredients
  

PASTRY DOUGH

  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1 tablespoon fresh rosemary leaves, roughly chopped
  • 8 tablespoons chilled, unsalted butter, chopped into small pieces
  • 2-3 tablespoons chilled vodka or ice water
  • 2 teaspoons Truvía Nectar

GALETTE FILLING

  • 6-8 small-medium blood oranges
  • 1/2 tablespoon Truvía Nectar + more to garnish
  • 2 teaspoons corn starch
  • pinch sea salt
  • 1 tablespoon chilled, unsalted butter, chopped into small pieces
  • 2 teaspoons fresh rosemary leaves, roughly chopped

MASCARPONE WHIPPED CREAM

  • 1/2 cup heavy whipping cream
  • 1/4 cup mascarpone
  • 1 teaspoon Truvía Nectar

Instructions
 

Make the pastry dough.

  • Mix dry ingredients in a bowl, including the rosemary leaves. Add chopped butter and use a pastry cutter or fork to work the butter into the flour mixture until it’s almost fully incorporated. Add vodka (it makes the crust extra flaky!) or ice water and Truvía Nectar and work dough together with your hands until it is smooth and cohesive. Flatten into a ½-inch thick disk, cover in plastic wrap, and chill in the fridge for at least 30 minutes.

Make the galette filling.

  • Peel two blood oranges, and thinly slice (1/8" thick slices). Set slices aside.
  • Supreme the remaining oranges: Trim the top and bottom of the fruit, and stand it up on a cutting board. Now trim the skin from the flesh, cutting downward along the curve of the orange. Cut out each section of fruit, leaving only the membranes. Place orange segments into a sieve placed over a bowl, allowing the juice to drain. You want about 3/4 cup orange segments total.
  • Preheat oven to 375º and whisk one egg, for the egg wash.
  • When the dough has chilled at least 30 minutes, remove from the fridge and lightly dust a piece of parchment paper with flour (the dough will stay on this parchment paper for baking, so it can be as big as the sheet you’ll bake on). Roll out the dough to ¼-inch thick and place the parchment paper and dough on the baking sheet you’ll use in the oven.
  • Toss the drained orange segments with Truvía Nectar, corn starch, and sea salt until fully mixed. Spoon the fruit onto the center of the galette, spreading it in a single layer to leave a 2-3" perimeter. Sprinkle 1/2 tablespoon of chopped butter on top.
  • Arrange the blood orange slices in a concentric circle atop the fruit, drizzle with Truvía Nectar, and sprinkle with fresh rosemary leaves and the remaining chopped butter.
  • Fold the edges of the dough in, layering sections as you go and pressing down to seal. Make sure there are no cracks for juice to leak out.
  • Brush the exposed dough with the egg wash. Bake for 45-50 minutes (check at 40 to estimate remaining time), until the fruit is bubbling and the pastry is deep golden. If the pastry begins to brown too quickly, tent with foil for the remaining bake time. Let cool completely before serving.

Make the mascarpone whipped cream.

  • When ready to serve the galette, whip cream, mascarpone, and Truvía Nectar until soft peaks form. Serve the galette in slices, topped with whipped cream.