Master Platers: Dozen’s Bakery Blood Orange Galette

Claire Meneely, owner at Dozen Bakery

Yield: 4 personal sized galettes


FOR THE GALETTE DOUGH:

THE GOODS

1 1/2 cups flour
1 tbsp sugar
1/2 tsp salt
4 oz cold butter, cut into small pieces
4–6 tbsp ice water

DIRECTIONS

In a bowl, mix together the flour, sugar and salt. Using a pastry blender or fork (or a food processor), cut the cold butter into the flour mixture until the butter is cut into pea-sized pieces. Add the ice water and mix just until the dough comes together. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes or up to 2 days.

FOR THE FRANGIPANE:

THE GOODS

4 oz almond paste* (for Dozen’s almond paste recipe, see below)
2 tsp sugar
1 1/2 tsp flour
2 oz butter, softened
1 egg
1 tsp vanilla
1/2 tsp almond extract

DIRECTIONS

Using a mixer, combine the almond paste, sugar, flour and butter. Add the egg, vanilla and almond extract and mix until smooth, increasing the mixer speed if necessary. The frangipane can be made ahead of time and refrigerated until ready to use. Before using, warm it up just until spreadable.

FOR THE GALETTE ASSEMBLY:

THE GOODS
galette dough
frangipane
2–3 blood oranges, peel and pith removed and sliced into slices laterally
1 tbsp butter, melted
1 tbsp sugar

DIRECTIONS

Preheat the oven to 350 F. Cut the dough into four equal pieces. On a floured surface, roll out the first piece of dough into a circle about 1/4 an inch thick and about 5 inches wide. Repeat for remaining pieces. Spread about 1 ounce of frangipane on each dough round, leaving a 1 1/2 inch border. Layer 3 to 4 blood orange slices on top of the frangipane. Fold the border of the dough over the orange slices, leaving the center of the galette exposed and folding the dough onto itself every couple of inches. Brush the crust with the melted butter and sprinkle the entire galette with the sugar.

Bake for 30 to 35 minutes, until the filling and crust are golden brown. Remove from the oven and allow to cool for 5 minutes. Enjoy warm or store at room temperature in an airtight container for up to 2 days.

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*Almond Paste

1 cup almonds
1 cup powdered sugar
1 tsp salt
1 egg white

Almond Paste Directions

Using a food processor, chop the almonds until fine. Add the sugar and salt to the chopped almonds and mix. Once completely combined, slowly and steadily drizzle in the egg white while running the food processor. The almond paste will come together to form a ball. Wrap the paste in plastic wrap and refrigerate until needed.

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