Loaded with vitamins and bursting with flavor and happy colors, citrus is a shining light during cold, gloomy winters.
Although citrus fruits make salads, desserts and even cocktails amazing, there are also many health benefits such as vitamin C and flavonoids, which display strong anti-inflammatory and antioxidant activities, according to nutritional studies.
A citrus galette is a great way to include all of your favorite winter citrus in one place. I love the idea of a galette vs. a tart or pie because there is no pressure for perfection. This a rustic, free-form pie shell that allows you to focus on the flavor and not the look. Oranges, Meyer lemons and grapefruit all tucked into a flaky pie crust and layered with a ricotta filling will bring out the bright flavors of these fruits. Finish this galette off with raw sugar to add sweetness and crushed pistachios for nutty crunch.
Oranges
The Cara cara orange is one of my favorites, loaded with a sweet flavor and less acid. The Cara cara orange is a type of navel orange that has a darker orange and pink skin and can be juiced, enjoyed in segments, or served in a salad or for dessert. The blood orange is another unusual and harder to find variety, typically found from December through March. Blood oranges have a strong flavor and add beautiful color.
Meyer lemons
These are slightly less acidic and tangy but can be a substituted for regular lemon in any recipe. Meyer lemons are native to China and are a cross between a regular lemon and mandarin oranges. They are smaller, rounder, have a darker, edible flesh and a high volume of juice.
Grapefruit
Although grapefruit is one of my favorite fruits to eat on its own, it's versatile in the kitchen and has a tangy, sweet flavor. I love grapefruit juiced for a cocktail or mocktail, segmented and tossed into a salad, sliced over fresh fish, or baked into a dessert.
Citrus Galette
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and cubed
5-6 tablespoons ice cold water
Assorted winter citrus fruit, such as mandarin oranges, grapefruit and blood orange
Ricotta Filling (recipe follows)
1 egg
1 teaspoon water
2 tablespoons turbinado sugar
1 tablespoon honey, for garnish
3 tablespoons chopped pistachios, for garnish
To make the dough, place the flour, sugar and salt into the bowl of a food processor and pulse to combine. Slowly add the chilled and cubed butter and pulse until it looks like coarse meal.
Continue pulsing and add the ice cold water, 1 tablespoon at a time until the dough comes together into a ball.
Remove the dough from the food processor and press together, but do not overknead. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours or overnight.
Very gently cut the peel off from the flesh of the citrus and slice each one into thin rounds. Set aside until ready to use.
Once you are ready to bake, heat the oven to 350 F and prepare a sheet pan with parchment paper.
Once the dough is chilled, bring the dough back to room temperature and roll out the dough into a 12-inch round disc.
Spread a thin layer of Ricotta Filling to cover the dough, but leave a 3-inch perimeter to save room for folding the edges over.
Gently layer the citrus fruit over the filling and fold the edges over in a rustic form.
In a small bowl, whisk the egg and water together. Brush dough with egg wash and sprinkle the entire galette with turbinado sugar to add a sweetness.
Place the galette on the sheet pan and bake 35-45 minutes or until the dough has become a light golden color.
Allow the galette to cool for 5 minutes, drizzle the honey all over and sprinkle with chopped pistachios.
Ricotta Filling: In a small bowl, whisk together 1 cup ricotta cheese, 1 egg and 1 tablespoon honey until smooth. Refrigerate until ready to use.
