Rustic Winter Citrus Galette Recipe

Winter Citrus Galette (Gluten-free)

Fresh, bright, and naturally sweetened, this winter citrus galette is a seasonal gluten-free dessert that works equally well for breakfast or brunch. Refined sugar is replaced with sucanat/coconut sugar and maple syrup.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Calories: 248 kcal per serving
• Author: Tessa

Ingredients

For the crust

• 6–8 tablespoons ice water
• 1/4 cup whole grain sorghum flour (I use Bob’s Red Mill)
• 1/4 cup gluten-free oat flour
• 1/2 cup sweet white rice flour
• 1/4 cup arrowroot starch
• 1 teaspoon sucanat or coconut sugar
• 1/2 teaspoon psyllium husk powder* (see notes)
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and thinly sliced

For the galette

• 3 blood oranges, peeled and thinly sliced crosswise
• 3 cara cara or navel oranges, peeled and thinly sliced crosswise
• 1 clementine, peeled and thinly sliced crosswise
• 2 tablespoons unsweetened almond milk (or milk of choice)
• 1 tablespoon sucanat or coconut sugar
• 1/2 cup maple syrup (preferably grade B)

Instructions

For the dough

1. In a large bowl, whisk together the flours, arrowroot starch, sucanat, psyllium husk powder, and salt. Scatter the cold butter over the dry mixture and cut it in with a pastry cutter, two knives, or your fingertips until the butter pieces are pea-sized.
2. Drip in the ice water one tablespoon at a time, stirring after each addition, until the dough holds together when squeezed.
3. Shape the dough into a ball, flatten into a 6-inch disc, wrap in plastic, and chill for at least 30 minutes. When chilled, let it sit 10 minutes at room temperature before rolling.
4. While the dough chills, slice the citrus crosswise, removing as much white pith and any seeds as possible.

For the galette

1. Preheat the oven to 375°F (190°C).
2. Roll the dough between pieces of parchment to about 12–14 inches in diameter, mending any cracks with your fingers.
3. Arrange the citrus slices in the center of the dough, leaving a 2-inch border.
4. Fold the edges of the dough up and over the fruit, pleating as needed. Brush the crust with almond milk and sprinkle the top with sucanat.
5. Transfer the galette on its parchment to a baking sheet and bake about 40 minutes, until the crust is golden.
6. While the galette bakes, simmer the maple syrup in a small saucepan until slightly reduced (about 15 minutes), then remove from heat.
7. When the galette is ready, drizzle the maple syrup over the fruit to taste (about half the syrup is a good amount) and finish with a light sprinkle of sea salt if desired. Slice and serve warm or at room temperature.

Notes

The crust is adapted from The Bojon Gourmet; the galette concept was inspired by a rustic blood orange tart. Psyllium husk powder is available at health food stores. If you do not have psyllium or prefer another binder, xanthan gum can be used as a substitute in small amounts depending on the blend of gluten-free flours you choose.

Serving Tips and Storage

This galette is best the day it’s made but keeps well for a day or two at room temperature. Reheat gently before serving if you prefer it warm. For a breakfast twist, top slices with ricotta or Greek yogurt and a sprinkle of toasted nuts. For dessert, serve with coconut whipped cream or vanilla ice cream for a contrast of textures and temperatures.

Nutrition (per serving)

Calories: 248 kcal | Carbohydrates: 40 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 6 g | Fiber: 2 g | Sugar: 20 g | Vitamin C: 33 mg