Mixed Citrus Galette
This mixed citrus galette with buttery walnut filling is like a beam of sunshine on a raw January day!
Servings: 8
Calories: 540kcal
Ingredients
For the crust
- 1 1/4 cups all purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 4 tablespoons 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 unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup 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 citrus juice
- 1 cup 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.
Nutrition
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