Citrus Galette with Ginger and Cardamom

For the Crust:

1 ½ cups flour

8 tbs cold butter

2-3 tbs whole milk yogurt

1.5 tbs sugar

Pinch salt

1 egg (for egg wash to brush)

Decorative sugar (optional)

 

For the Galette:

3-4 blood oranges

1-2 cara cara oranges

1 tsp finely grated ginger

1-2 tbs sugar

Juice of ½ lemon

½ tsp organic cinnamon

1 tsp organic cardamom 

2  tsp honey

 

First make the crust. In a blender or food processor, pulse flour, cubed butter, salt and sugar until a meal forms. Add in yogurt a tablespoon at a time. Once the dough is quite thick and sticking together, remove from processor and knead with your hands. Once kneaded well and formed into a thick dough, wrap in plastic wrap and place in refrigerator for at least 30 minutes. This allows for easier rolling. 

(If you don’t have a food processor or high powered blender, not to worry. Using two knives, cut the butter in the flour in a continuous mix. It takes a while, but it works!)

Preheat oven to 400. To make the galette, first remove rinds from the oranges. Cut oranges through the center into ¼” round slices and place on a paper towel. Once they’re all sliced, place additional paper towel on top of orange slices to soak up residual moisture. If the oranges are too moist, the galette will be soggy in the center and unable to cook through. While the oranges are resting, mix sugar, cinnamon, coriander seed, honey, and 1 tbs lemon juice together in a small bowl.  The consistency should be like a grainy syrup. If it’s too thick, add more lemon juice. It should be tangy but very sweet. 

Next, roll out your dough. On a lightly floured surface, roll out dough until it is about ⅛” thick. It should be malleable but not translucent. Trim edges to form a solid rectangle. To make the galette, first place dough on top of a greased (or silpat) baking sheet so as not to transfer the galette once it’s formed.  Add oranges on top of dough, about an inch and a half away from the edge, layering on top of one another.  Brush oranges with sugared spice mix. Lastly, fold dough over the oranges, pinching at the corners to seal. Brush with egg and add decorative sugar. 

 

Bake for about 30-35 minutes, checking to ensure center is cooked through and edges are golden brown.