Citrus Honey Galette

In honor of Pi Day, we made two galettes!  One sweet, one savory. 

Second up we're sharing our sweet galette; Citrus Honey.  We used three different kinds of oranges and our Georgetown Pantry Supply Raw Honey



For the pâte brisée...

1 1/4 Cup flour

1/2 Tbsp. sugar

1/2 tsp. salt

1/2 Cup unsalted butter, cubed and very cold

1/2 Cup water, very cold (I use iced)

For the galette...

5 oranges (we used 2 cara cara, 2 blood orange, and one naval orange), sliced into 1/4 inch pieces, then peeled

1/2 Cup ginersnaps, crushed

2 Tbsp brown sugar

 2 Tbsp raw honey

1 egg, lightly beaten for egg wash


1. Begin by making the pâte brisée. Whisk together flour, 1 Tbsp. sugar, and salt in a large bowl. Add 1 Cup cold cubed butter, and use a pastry cutter to work the dough until the pieces of butter are no larger than small peas. Drizzle cold water over the dough. Use a spatula or wooden spoon to work the water into the dough. Do this until the flour is all incorporated and the dough is shaggy. Give the dough a few kneads until it forms into a ball.  Flatten the ball into a disk and wrap it in plastic wrap. Refrigerate the dough for at least one hour. 

2. Preheat oven to 375°F, and line a baking sheet with parchment paper. Set aside.

3. On a lightly floured surface, roll out the pie dough into a circle that is about 1/8 inch thick.

4. Transfer the sheet of dough onto your baking sheet. Sprinkle crushed gingersnaps and brown sugar onto the dough, leaving 1/2 inch of overhang. Arrange the orange slices on top.  Drizzle with honey. Fold the overhang on top of your filling. 

5. Take egg wash and use a pastry brush to apply it around the edge of the dough. Bake for 25- 30 minutes, until the dough is golden brown. 

6. Let cool on the baking sheet completely and serve with fresh whipped cream!  

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