Chocolate Orange Galette

Pastry

Add flours, sugar, and salt to food processor and pulse to combine – about 5 pulses

Add cubes of cold butter and pulse until butter slightly larger than pea sized – 10-12 pulses

Add cold cream and pulse to moisten the mixture and bind – about 10-15 more pulses

Pour out mixture onto lightly floured surface and work gently to combine into ball. If too dry, moisten fingers with cream (but only if needed).

Wrap ball in Saran Wrap and go over a couple times with rolling pin to form a dough disc

Refrigerate for 2-12 hours

Filling and Forming Galette

Once dough has almost finished in fridge. Preheat oven to 400 F. Make sure rack in middle of oven

Zest one orange into small bowl

Slice oranges into thin rounds and remove the peel. Try to keep orange rounds in tact as much as you can

Pull dough out of fridge and unwrap. Place between two floured pieces of parchment paper and bring to workable temperature (don’t let get too warm though)

Put 1/2 cup cream in small sauce pan and place on stovetop on medium low heat. Break up chocolate in bowl. Just as bubbles begin to form, pull cream off stove and pour over chocolate. Let sit for 5 minutes and then stir to combine melted chocolate and cream.

Once dough at workable temperature, roll out into 12-13 inch round – make sure to leave the bottom parchment in place

Add 1/2 of ganache to center of round and then top with orange rounds. Make sure to leave about a 2 inch border.

Finish off with remainder of ganache.

Fold dough border up around the sides

Use pastry brush to gently brush 1 tbsp cream on pastry and then sprinkle turbinado sugar over the cream

Carefully transfer galette on the parchment paper to a cookie sheet or pizza round and place in preheated oven. Bake for 40-42 minutes until golden

Let galette sit at room temperature for at least 30 minutes before transferring from pan.

Top with chocolate drizzle and/or ice cream

Refrigerate up to 3 days