Citrus Galette with Lemon Curd
Try this tangy Citrus Galette with Lemon Curd for a deliciously bright brunch or dessert dish. The combination of a simple cream cheese crust folded around a base of lemon curd that has been layered with tangy citrus fruits is perfect for special occasions, but easy enough for every day.
Servings: 8 servings
Calories: 251kcal
Equipment
Ingredients
Cream cheese crust
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter cold and diced
- 4 tablespoons cream cheese full-fat brick, not whipped
- 3 tablespoons ice water plus more as needed
Filling
- ¼ cup lemon curd or any citrus curd or jam, store bought or homemade
- 1 teaspoon cornstarch optional for thickening
- 6 to 8 oranges a mixture of variaties such as blood orange and mandarin
- 1 tablespoon granulated sugar optional to sprinkle on top
- 1 egg plus one tablespoon water for egg wash
Instructions
Making the crust
- In the bowl of your food processor, pulse together all-purpose flour, very cold butter and cream cheese (cut in pieces), sugar, and salt until there are no pieces of butter or cream cheese larger than the size of peas, about 4 to 5 pulses.
- Slowly drizzle water into the opening of your food processor, pulsing until the dough just barely comes together. Pinch some of the dough between your fingers. If it clings together, it's done.
- Dump all the dough out onto a piece of plastic wrap, and use the plastic wrap to gather all of the crumbly dough together.
- Flatten the dough into a round disc. Refrigerate at least 1 hour, up to 3 days.
Prepare oranges
- Use a sharp knife to slice off the top and bottom of the orange so it sits flat.
- Stand the orange upright and cut downward, following the curve of the fruit to remove the peel and white pith.
- Slice into ¼ inch thick slices, removing and discarding any seeds.
- Place on paper towel to absorb excess juice until ready to assemble.
Assemble
- Preheat oven to 400°F, place a rack in the bottom third of your oven and line a large sheet pan with parchment paper.
- Remove dough from the refrigerator and sprinkle a little more flour on top of your dough, on your rolling pin and on your counter.
- Roll the dough out to a 12 to 14 inch circle about, turning it a quarter turn between rolls. It doesn’t have to be perfect.
- Roll the crust around your rolling pin and transfer to your parchment paper lined sheet pan.
- Spread ¼ cup of lemon curd on the crust up to about an inch and a half from the edges.
- To thicken any juices, dust 1 teaspoon of cornstarch on top of the lemon curd.
- Arrange citrus slices evenly over the lemon curd, maintaining the inch and a half border.
- Gently fold the edges of the pie crust over the fruit, overlapping the crust as necessary. Press gently to seal the edges.
- Brush with an egg wash made of one egg whisked with 1 tablespoon of water.
- Bake for 40 to 45 minutes, or until the crust is golden brown and the juices are bubbling.
Video
Notes
Freeze before baking: Freeze the unbaked galette (assembled but not yet baked). Place it on a baking sheet, freeze until solid, then wrap tightly in plastic wrap and store for up to 1 month. Bake straight from frozen, adding a few extra minutes to the baking time.
Storage: covered. For longer storage, refrigerate in an airtight container for up to 3 days. Reheat slices in a 300°F oven for a few minutes to crisp up the crust.
Making pie crust by hand
- In a large bowl, mix flour, sugar and salt together and add cubes of cold butter.
- With your fingers, a fork, or a pastry blender, mix the butter and cream cheese into the flour mixture until very crumbly.
- Add as much cold water as needed to hold together, starting with 3 tablespoons, and adding more, one teaspoon at a time, if you need it.
- You’ll add just a little water at a time so that you don’t accidentally add too much.
- You’ll know it’s properly hydrated when the dough begins to hold together if you pinch some of it between your fingers and your thumb.
Nutrition
Calories: 251kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 199mg | Potassium: 222mg | Fiber: 3g | Sugar: 17g | Vitamin A: 523IU | Vitamin C: 52mg | Calcium: 55mg | Iron: 1mg
