A galette (aka crostada, aka free form tart) is such a beautifully rustic and effortless pastry, and all the more appealing because of how quick and simple it is to prepare. This recipe is wonderful at this time of year, when citrus fruits are at their peak and there are so many delicious options available to us. I’ve used a combination of grapefruit, Satsuma orange, Meyer lemon, and kumquats, but the sky is truly the limit here, so feel free to use whatever appeals to you!
Any kind of pie, be it galette or otherwise, ideally begins with a perfectly tender and flaky crust. Making a pie crust from scratch can be a scary proposition for many of us, but with your KitchenAid® stand mixer, and these simple tips, you’re guaranteed great results!
It all begins with flour and a little salt in your KitchenAid® stand mixer bowl.
Any good baker will tell you that when it comes to crust, butter= flaky and shortening= tender, but we also know that partially hydrogenated fats pose some serious health risks. I’ve found that a little olive oil yields the same tender result as shortening, but is a much heart-healthier option. Anything from an extra-light, more neutral flavored oil, to a bolder, fruity or peppery extra-virgin will do the trick- it’s totally up to you and your personal preference.
Mix the flour, salt and olive oil in the smaller bowl of your stand mixer, with the whip attachment. Use the lowest speed, just until the oil combines with the flour and forms little sesame seed sized balls.
The most important ingredient in good pie crust is COLD. Make sure you are using cold unsalted butter, and cut it into slices, about ¼ inch thick. Toss them into the flour mixture and shake it all around to coat. If your butter seems like it’s warming up or melting at all, pop the whole bowl into the freezer for a few minutes to get a good chill on it.
Fill a little bowl with ice water and switch the attachment on the mixer to the dough hook. Again, you will be working on the lowest speed. The second most important ingredient in good pie crust is CHUNKY. Do your best not to break up the butter slices too much. Dribble in the ice water, just a tablespoon at a time. The amount you’ll need can vary based on a lot of factors. If you live in a very dry environment, you may need 6 tablespoons. If it is a very humid day, you may only need 3. Bear in mind that the dough will moisten up as it rests, and try to err on the side of drier. You’ll know it’s wet enough when you can press a handful of the mixture, and it holds its shape.
Gather the dough into a ball and turn it out on a lightly floured surface. Roll it into an oblong shape about 1/4 inch thick. Can you see all those chunks of butter? That is a very good thing. You’re doing it right!
When the cold butter goes into the hot oven, it will release steam and puff up to form those flaky layers we all know and love.
Fold the dough into thirds, like a letter, then roll again and repeat. This folding and turning will also help to achieve a flakier texture. The method is called “lamination” and it’s a lot like what you’d find in puff pastry or mille feuilles.
At this point you’ll want to rest the dough in the refrigerator for 30 minutes (minimum), or up to a few days. I often make big batches of pie dough weeks ahead, and they keep in the freezer beautifully. It’s great to be able to make a fabulous galette on a moment’s notice! While the dough chills, get going on the filling.
Slice citrus fruits and simmer them with sugar until they are soft and syrupy. Grind walnuts and add them to fluffy creamed butter and sugar, with egg and liqueur. These flavors were made for one another…
Once the dough has had a nice nap, it can be rolled to a thickness of around 1/8 of an inch. Don’t worry about making it perfect, the beauty of a galette is in its simple, rustic appearance. Spread the walnut filling in the center, and arrange the citrus rounds on top. Fold up the sides a bit, brush with egg wash, sprinkle with sparkling sugar, and bake.
Remember that the dough should be cold and the oven should be hot. You’ll be amazed at the tenderness, and those flaky layers are shatteringly crisp. The subtle flavors of olive oil mingle with the tangy citrus and sweet buttery walnut filling. This wintry pastry is like a beam of sunshine on a raw January day!
Mixed Citrus Galette
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
1/2 cup citrus juice
1 cup granulated sugar
For the crust
Stir the flour and salt together in a KitchenAid® stand mixer to combine. Add the olive oil and mix on low speed with the whip attachment, until the mixture resembles coarse meal. Toss in the butter slices and shake to coat. Switch to the dough hook attachment. Mixing on low speed, dribble in the ice water a tablespoon at a time, until the mixture is just beginning to hold its shape. Form the dough into a ball and roll it into an oblong shape on a lightly floured work surface. Fold into thirds, roll again, and fold into thirds once again. Refrigerate for at least 30 minutes, and up to several days.
For the walnut filling
Cream the butter and sugar on medium-high speed, using the paddle attachment, until pale and fluffy. Add the walnuts and flour and mix until incorporated. Mix in the egg, liqueur, and salt 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 pie plate. Spread the walnut filling evenly in the center of the dough, leaving a 3 inch margin all around the edge. Top with citrus. Fold up the sides, pleating as needed. Brush the dough with egg wash (1 egg beaten with 2 teaspoons water), and sprinkle with sparkling sugar. Chill the galette (if necessary), and bake for 45 minutes.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*