Ever since receiving A Kitchen In France, A Year Of Cooking in My Farmhouse for my birthday I’ve rekindled my obsession for all things French. Large brim straw hats, a bold lip, mid-afternoon wine dates, and the galette—especially the galette. That means that this past week my kitchen turned into a galette factory. And because late winter is such a funny time to be making fruit galettes, this tangelo version will have to suffice until stone fruits start falling off their trees again and steal our hearts.
CITRUS & HONEY GALETTE
It's much easier and less intimidating than these extensive instructions make it seem.
2 sticks cold unsalted raw pasture raised butter, cut into small cubes
2 1/2 cups all-purpose sprouted flour of choice
1 teaspoon salt
1 teaspoon coconut sugar
1/2 cup ice cold water
PROCESS | place cut butter cubes onto a sheet and freeze until hard, at least 30 minutes. Combine flour, salt, and sugar in a food processor. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. Add ice water slowly and immediately pulse until just incorporated, about 10 times more.
Split into two batches and empty dough onto two piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Repeat the same with second dough on second plastic wrap. Freeze this extra dough for a galette in the future.
Refrigerate main dough at least 30 minutes. Then roll it out into ¼ inch width and refrigerate until exactly ready to assemble filling.
1 1/2 pounds ripe tangelos | peeled and pulled into slices
2 tablespoons coconut sugar
1 teaspoon freshly chopped rosemary
1 tablespoon raw honey
1 large pasture raised egg, lightly beaten
PROCESS | Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Arrange fruit in center of dough, leaving a 2-inch border. Sprinkle 1 tablespoon coconut sugar and rosemary on top. Drizzle honey over the filling. Fold over border to enclose fruit in a pleated fashion, leaving center open. Brush crust with egg, and sprinkle crust with remaining coconut sugar. Bake until golden brown and bubbling in center, about 30 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a plate. Let cool completely.