Blood orange galette

Ingredients

8 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

300 g white flour

2 tbsp sugar

¾ tsp salt

100 g butter, cut into pieces, cold

1 dl water

Oranges

4 tbsp ground almonds

4 blood oranges, peeled, sliced

2 tbsp water

1 tbsp sugar

To bake

2 tbsp orange jam

1 tsp ground coriander seeds

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How it's done

Pastry dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to create a soft dough (do not knead), cover and refrigerate for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), place on a baking tray.

Oranges

Spread the almonds and then the oranges on top of the pastry, leaving a border of approx. 4 cm all the way around. Fold the edges inwards, brush with water and sprinkle with sugar.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow the galette to cool slightly. Combine the jam and coriander seeds, carefully brush the warm orange slices with the jam.

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«Blood orange galette»

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