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!