Chocolate Orange Galette

Routinely Rachel
by Routinely Rachel
10 Slices
3 hr 42 min

This citrus-filled creation was born out of a Lunar New Year celebration plus a friend’s birthday request for chocolate.

I had never had a galette before 2020, and now I’m making up up for lost time. Sweet galettes, savory galettes…love them all. My favorite part is that they are a little bit rustic. So many baked goods have to be perfect, but a galette is better if not entirely round. It is OKAY for it to be a bit messy and have the fruit and chocolate overflowing out of the center

The recipe is easy enough. The pastry is the most involved part of the process. Luckily, you can make it the day before and chill overnight if time doesn’t permit for you to make everything same day

Recipe details
  • 10  Slices
  • Prep time: 3 Hours Cook time: 42 Minutes Total time: 3 hr 42 min
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  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp sugar
  • 1 tsp sea salt
  • 10 tbsp cold butter cut into 1/2 inch cubes
  • 1/3 cup cold heavy cream
  • 6 oz dark chocolate - chips or broken into pieces
  • 1/2 cup heavy cream
  • 3 oranges thinly sliced and peeled
  • Zest of one medium orange
Finishing touches
  • 1 tbsp heavy cream
  • 1 tbsp turbinado sugar
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