This citrus and chocolate galette was born out of a Lunar New Year celebration plus a friend’s birthday request for anything chocolate.
True confession, I had never had a galette before 2020. Now, I’m making up for lost time! Sweet galettes, savory galettes…love them all. Galettes are a little bit rustic and rough around the edges. I appreciate that they are not meant to be perfect. It is OKAY to be a bit messy and have the filling overflowing out of the center.
The recipe is easy enough. The galette dough is the most involved part of the process. I have a fail proof dough recipe that will make everything smooth sailing.
Galette’s Make It Happen!
- Small sauce pan
- 2 small bowls
- Cutting board
- Pastry brush
Ingredients for Filling:
- 6 oz. dark chocolate – chips or bars broken into pieces
- 1/2 cup heavy cream
- Zest of one medium orange
- 3 medium oranges thinly sliced and peeled
- 1 tablespoon heavy cream
- 1 tablespoon turbinado sugar for sprinkling
Prepare the pastry dough per my fail proof recipe. Put the rolled out dough back in the fridge to stay chilled while prepping the filling. Preheat the oven to 400F and place rack in middle of oven. Zest one orange into small bowl. Slice oranges on cutting board into thin rounds and remove the peel. Try to keep orange rounds in tact as best you can.
Prepare ganache – Add 1/2 cup heavy cream to small sauce pan and place on stovetop on medium low heat. While cream warms, break up chocolate in small bowl. Just as bubbles begin to form on top of cream, pull cream off stove and pour over chocolate. Let sit for 5 minutes and then stir to combine melted chocolate and cream.
Bring out chilled dough. Add 1/2 of the ganache to center of dough and spread evenly. Top with orange rounds. Make sure to leave about a 2 inch border around filling. Finish off with remainder of ganache.
Fold dough border up around the sides of filling. Use pastry brush to gently brush 1 tablespoon of cream on pastry and then sprinkle the turbinado sugar over the dough.
Bake for 40 to 42 minutes or until golden brown. Place on wire rack to cool for at least 30 minutes before CAREFULLY transferring to serving dish. Top with ice cream if desired. Wrap in foil and refrigerate galette for up to 3 days.Print