Citrus Galette for The Kitchenthusiast

This mixed citrus galette with buttery walnut filling is like a beam of sunshine on a raw January Day!

Follow me over to the KitchenAid blog, The Kitchenthusiast, to read all about how to make this rustic and delicious mixed citrus galette!

It’s just bursting with tart grapefruit, Satsuma orange, Meyer Lemon and kumquat fruits, all nestled into a rich walnut filling.  The crust is flaky as can be, and I’m spilling all my pie crust secrets!

Whip up this easy pastry and enjoy the best and brightest flavors of this season.

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Mixed Citrus Galette

Servings: 8

Prep Time: 50 minutes mins

Cook Time: 1 hour hr 25 minutes mins

Chill Time: 30 minutes mins

Total Time: 2 hours hrs 45 minutes mins

This mixed citrus galette with buttery walnut filling is like a beam of sunshine on a raw January day!

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Ingredients

For the crust

• ▢ 1 1/4 cups (156.25 g) all purpose flour
• ▢ 1/2 teaspoon kosher salt
• ▢ 2 tablespoons olive oil
• ▢ 4 tablespoons (59.15 g) cold unsalted butter, cut into thin slices
• ▢ approximately 3-6 tablespoons ice water
• ▢ egg wash , (1 egg beaten with 2 teaspoons water)

For the walnut filling

• ▢ 7 tablespoons (103.51 g) unsalted butter,, softened
• ▢ 1/2 cup (100 g) granulated sugar
• ▢ 1 cup (117 g) finely ground walnuts
• ▢ 3 tablespoons all purpose flour
• ▢ 1 egg, (large)
• ▢ 1 tablespoon liqueur, such as Grand Marnier, brandy, or cognac (vanilla extract can be substituted)
• ▢ 1/4 teaspoon kosher salt

For the Citrus Topping

• ▢ 1 small grapefruit
• ▢ 1 Meyer lemon
• ▢ 1 Satsuma orange
• ▢ 4 kumquats
• ▢ 1/2 cup (118.29 ml) citrus juice
• ▢ 1 cup (200 g) granulated sugar

Instructions

 

For the crust:

• Stir the flour and salt together in a large mixing bowl to combine.
• Add the olive oil and whisk until the mixture resembles coarse meal.
• Toss in the butter slices and shake to coat.
• Dribble in the ice water a tablespoon at a time, stirring, until the mixture is just beginning to hold its shape.
• Form the dough into a ball and roll it into an oblong shape on a lightly floured work surface.
• Fold into thirds, roll again, and fold into thirds once again.
• Wrap tightly and refrigerate for at least 30 minutes, and up to several days.

For the Walnut Filling

• Cream the butter and sugar together on medium-high speed until pale and fluffy.
• Add the walnuts and flour and mix until incorporated.
• Mix in the egg, liqueur, and salt until smooth.

For the Citrus Topping

• Slice the fruits to a thickness of ¼ inch, discarding the tops and bottoms.
• Layer evenly in a medium saucepan.
• Pour the juice over and place on medium heat until it begins to boil.
• Turn the heat to low and simmer for 20 minutes, swirling the pot occasionally.
• Sprinkle the sugar over the surface, and simmer for another 20 minutes, swirling occasionally, until the fruit is soft and the juice is syrupy.

To assemble the galette:

• Preheat the oven to 350 degrees F.
• Roll the pie dough to a thickness of 1/8 inch and transfer to a pie dish.
• Spread the walnut filling evenly in the center of the dough, leaving a 3 inch margin all around the edge.
• Top with citrus.
• Fold up the sides, pleating as needed.
• Brush the dough with egg wash and sprinkle with sparkling sugar.
• Bake for 45 minutes.

Calories: 540kcal, Carbohydrates: 66g, Protein: 6g, Fat: 30g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 230mg, Potassium: 213mg, Fiber: 3g, Sugar: 44g, Vitamin A: 960IU, Vitamin C: 30mg, Calcium: 46mg, Iron: 2mg

Cuisine: American

Course: Dessert

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.