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Blood Orange & Goat Cheese Galette

Blood Orange & Goat Cheese Galette

  • Yield: 8 servings
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  • 1 cup All-purpose flour
  • 2 tbsp Sugar
  • 1/2 tsp Salt
  • 1/3 cup Cold butter, cubed
  • 1/4 cup Quick-cooking oats
  • 4 - 6 tbsp Ice water
  • 10 Blood oranges
  • 3/4 cup Goat cheese, crumbled
  • 3 oz Cream cheese, softened
  • 1/3 cup Sour cream
  • 1/4 cup Honey
  • 2 Large egg yolks, divided
  • 1/4 tsp Salt
  • 3 tbsp Coarse sugar, divided
  • 1 tbsp Butter
  • 1 tbsp Water
  • 1/4 cup Butter, cubed
  • 1/2 cup Packed brown sugar
  • 2 tbsp Half & half cream
  • 2 tbsp Honey
  • 1/2 tsp Ground cinnamon


  1. Mix together flour, sugar and salt. Cut in butter until the dough becomes crumbly, then stir in the oats. Gradually add ice water, mixing with a fork until dough holds together when pressed. Shape dough into a disk, wrap in plastic wrap and refrigerate for 1 hour or overnight.
  2. Line a pizza pan with parchment paper.
  3. Lightly flour a surface and roll the dough into a 13-in circle. Transfer to the prepared pizza pan. Cover and refrigerate while you prepare the filling.
  4. Remove the peel and outer membrane of the oranges. Slice 2 oranges into wedges and the remaining 8 into circles. Place on paper towels to drain excess moisture.
  5. Beat together the goat cheese, cream cheese, sour cream, honey, 1 egg yolk and salt until smooth. Spread over crust to within 2 in of the edge. Arrange orange wedges over the cheese. Sprinkle with 2 tbsp coarse sugar and dot with butter.
  6. Fold crust edge over filling, pleating as you go and leaving the center open.
  7. Whisk remaining egg yolk with 1 tbsp water. Brush the egg wash over the crust.
  8. Arrange orange slices over crust to within 1 in of edge. Sprinkle with remaining coarse sugar. Cover and freeze overnight.
  9. Preheat oven to 375°.
  10. Bake until crust is golden and filling is bubbly, 60-70 minutes. Transfer to a wire rack to cool.
  11. To make the sauce, melt butter in a small pan over medium heat. Add brown sugar, cream, honey and cinnamon and bring to a boil. Boil 1 minute, stirring constantly to dissolve sugar. Serve with galette.


Recipe adapted from