Mandarin Orange Galette

Makes 6 servings

French galettes—free form tarts made with a single crust—are rustic, yet elegant desserts that don’t take much effort to make. This galette stars mandarin oranges tossed with cardamom, cinnamon, and ginger. Baked until golden, each bite delivers the perfect balance of warm citrus and fragrant spice enveloped in a flaky crust.



For the crust:

2½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon sea salt
1 cup unsalted butter, cold and diced
6–8 tablespoons ice water

For the galette:

½ cup granulated sugar
Zest of 1 mandarin orange
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
6 mandarin oranges
1 large egg
1 tablespoon milk



To make the crust:

1. Whisk together the flour, sugar, and salt in a medium bowl.
2. Rub the butter into the flour mixture with your fingers until it resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until a dough forms.
4. Transfer the dough onto a lightly floured surface and shape it into a ball. Flatten to form a circle and cover with plastic wrap. Place flattened dough onto a cookie sheet lined with parchment paper. Transfer cookie sheet to the fridge and chill dough for 1 hour.

To make the galette:

1. Preheat oven to 400°F.
2. Combine the sugar, orange zest, cinnamon, cardamom, and ginger in a large bowl, mixing well.
3. Peel and remove the pith and membranes from all oranges. With a sharp knife carefully cut the orange segments in half, lengthwise.
4. Add oranges to the bowl of spices and gently toss to coat.
5. Remove dough from refrigerator with the parchment paper kept underneath. Place down and layer another sheet of parchment paper on top. Roll the dough into a 10-inch circle, ¼-inch thick.
6. Remove the top sheet of parchment paper and transfer the crust on bottom layer of parchment back to the cookie sheet.
7. Arrange the mandarin oranges on the piecrust, leaving a 1½-inch border. 
8. Fold the border to meet the edges of the orange slices and press lightly to seal in place.
9. Whisk together the egg and milk in a cup and brush it onto the border of the galette.
10. Bake galette for 30 minutes, until the crust is golden. Cool on a wire rack for 10 minutes before serving.
11. Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 487 (22%)
Total Fat 22.13 g (46%)
Saturated Fat 13.224 g
Polyunsaturated Fat 1.178 g
Monounsaturated Fat 6.35 g
Trans Fat 0.003 g
Cholesterol 71 mg
Sodium 222 mg (15%)
Total Carbohydrate: 64.65 g (26%)
Dietary Fiber: 4.3 g (17%)
Total Sugars: 21.76 g
Protein: 8.8 g (16%)
Vitamin A 998 mcg (43%)
Vitamin C 55 mcg (73%)
Vitamin D 22 mcg (4%)
Potassium 300 mg (6%)
Calcium 84 mg (8%)
Iron 3.16 mg (18%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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