citrus galette

Citrus GaletteCeci n’est pas une pie.

Hopefully the patron saint of pie is as accepting and appreciative of diversity as I am and considers galettes to be within the broader family of Pie. Last Pi(e) Day I did not get my act together in time to write a post. Not getting my act together in time to do much of anything is sort of my modus operandi these days, at least until May 18th when I’ll be given a piece of paper that says I’m a Master of something or other.

As excited as I am about the prospect of people paying me to do cool stuff for them rather than me paying thousands of dollars to put a lot of words on a lot of pieces of paper that are probably going to end up on a shelf somewhere, I’m also eager to get back to baking more than once in a blue moon.

This Pi(e) Day I’m thankful for math and science Sheroes and just generally Sheroes of all kinds, like these 200+ women on WomanSpamming.com, a website that a group of us Master of something or other students created in an effort to remind people that role models and game changers don’t always look like white men. That was a bit of a tangential way to plug my feminist agenda, but I’m sure ol’ Two Pies Ivan, everybody’s favorite saint, is also a fan of doing whatever you want on your pie blog.

Citrus GaletteCitrus Galette
Recipe from the Kitchenthusiast

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

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 large egg
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

DIRECTIONS

For the crust
Stir the flour and salt together to combine.  Add the olive oil and stir gently until the mixture resembles coarse meal.  Cut the butter in with a pastry cutter. Dribble in the ice water about a tablespoon at a time, until the mixture is just beginning to hold its shape.  Form the dough into a ball and refrigerate for at least 30 minutes.

For the walnut filling
Cream the butter and sugar in a stand mixer, using the paddle attachment, on medium-high speed until pale and fluffy.  Add the walnuts and flour and mix until incorporated.  Add in the egg, liqueur or vanilla, and salt and continue to mix 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.  Transfer to a baking sheet.  Spread the walnut filling evenly in the center of the dough, leaving a 3 inch margin all around the edge (you may not need all of it, maybe about 1/2 inch thickness worth).  Top with slices of the cooked citrus (shake off the liquid so the pie doesn’t get soggy).  Fold up the sides, pleating as needed.  Brush the dough with egg wash (1 egg white, beaten), and sprinkle with sparkling sugar.  Chill the galette for about 20-30 minutes to reset the butter (this will prevent it from melting all over the baking dish), and bake for 45 minutes or until the crust turns golden brown.

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