Easy Puff Pastry Blood Orange Galettes

Making these beautiful, deep red blood orange galettes couldn’t be easier! Packaged puff pastry makes assembly a snap and the blood oranges have such wonderful color that they need little in the way of embellishment. Though you can’t go wrong by making the brown sugar and brandy creme anglaise I developed for the sauce. Yum!

This time of year I tend to have all sorts of winter citrus sitting out on my counter, just waiting to be used in some recipe. And this week it was a new bag of blood oranges sparking my imagination and begging to be used in a galette.

Don’t be like my daughter and refuse to have anything to do with blood oranges just because someone got all clever with the name! She is not a huge salad lover, so I wasn’t surprised when she passed on the Winter Citrus Salad I made recently featuring blood oranges, but she wouldn’t even try this dessert. (Though she gave a big thumbs up to the sauce.)

Besides the name, what’s not to love?

• Flaky puff pastry
• A dusting of brown sugar
• Sweet and complex and pretty oranges
• A little more brown sugar
• And butter dotting the top

If you happen to have a squeamish 12-year-old, just tell them they are garnet oranges or ruby oranges. At least until they finish the galette. Then you can tell them, because what is life if you can’t troll your children occasionally?

As you can see from the photo above, assembly is super easy here.

The first thing you need is a package of puff pastry for the galette shell. I used one sleeve of the pastry – which is about 9×9 inches, and I cut that into three strips and the cut the strips in half. This will give you six rectangular individual tarts.

Then the blood oranges. Cut off the ends and then cut down the sides to remove the peels. I found that slices about 1/4 thick gave me six slices per orange and were just the right thickness for the galettes. Oh, and get as much of the pithy center out as you can. It’s bitter! You’ll see that my wagon wheel slices have a little hole in the middle.

Now pull out the brown sugar, dice up some butter, and grab the almond flour. While the almond flour isn’t strictly necessary, it does provide a very useful service, while also adding a little almond flavor to the party. That service is to soak up the juices from those yummy orange slices! Without the almond flour, the juices run out onto the tray and burn instead of being held in the galette. If you look down, you’ll see how neat and well contained the orange galettes are and that is down to the almond flour.

Seriously, this takes about 10 minutes start to finish! Then all that’s left is waiting for them to bake.

If you want to be done, pick up some vanilla or caramel ice cream and call it a night.

But, if you want to make these blood orange galettes truly special, then you need to make the brown sugar creme anglaise! Creme anglaise sounds more complicated than it is – if you know how to separate eggs and temper them, or if you’ve ever made pudding from scratch, then you can make this. The sauce can be cooked and cooled it in the time it takes the galettes to bake, or you can make it the day before and pull it out at dessert time. Either way, it is going to elevate the galettes for not too much effort.

Next date night, or dinner party, or Valentine’s day you’re ready! Make everyone an individual blood orange galette and top it with some rich creme anglaise.

– Happy Baking, Annemarie

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