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Blood orange & pistachio galettes

Blood orange and pistachio galettes

These rustic blood orange and pistachio galettes combine the sweetness of blood oranges with the a deliciously nutty pistachio frangipane on a free-form pastry base that's as easy to make as it's delicious!

Course Dessert
Cuisine French
Keyword citrus, easy, fruit, galette
Prep Time 20 minutes
Cook Time 30 minutes
Chill time 30 minutes
Total Time 1 hour 20 minutes
Author Jeanne Horak



  • finely grated zest of 1 blood orange
  • 200 g plain flour, plus some or dusting
  • 100 g butter, cubed
  • 50 g caster sugar
  • 1 egg, separated
  • 1-2 Tbsp iced water


  • 50 g ground pistachio kernels
  • 50 g butter
  • 50 g caster sugar
  • 6 small blood oranges


  • handful pistachio kernels, lightly
  • clotted cream


  1. Finely grate the zest of one blood orange and set aside. Keep the orange for the filling.

  2. Using the tips of your fingers, rub the cubed butter into the flour (or pulse them together in a food processor) until the mixture resembles fine breadcrumbs. Add the orange zest, 50g of sugar, the yolk of the separated egg and 1 Tbsp of the iced water. Mix (or pulse in the food processor) until the dough just comes together. Add the other Tbsp of water if it is still too dry to come together.

  3. Transfer the mix to a lightly floured surface and work gently into a dough. Flatten into a disc, wrap in clingfilm and refrigerate for at least 30 minutes.

  4. Preheat the oven to 220C (200C fan assisted) and line a large baking tray with baking paper.

  5. Peel and thinly slice all the oranges (including the one you zested). Make sure to remove as much of the bitter pith as possible.

  6. Place the ground pistachio kernels, 50g of butter and 50g of caster sugar in a mixing bowl and using an electric mixer, whisk the mixture until creamy and pale (about 5 minutes).

  7. Remove the dough from the fridge, unwrap and transfer to a lightly floured surface. Roll the dough out into a rough circle 30cm in diameter (or divide the dough into two and roll out into two circles 15cm in diameter).

  8. Carefully transfer the rolled dough to the baking tray and spread evenly with the pistachio mixture, leaving a 4cm border all round. Lay the orange slices on top of the pistachio mix, overlapping each slice slightly.

  9. Fold the edge of the pastry up and slightly over the filling to create a crust. Brush the crust with the reserved egg white and bake in the preheated oven for 25-30 minutes or until the crust starts turning golden.

  10. Remove from the oven and allow to cool before slicing. Serve lukewarm or at room temperature, topped with a handful of lightly crushed pistachio kernels and a dollop of clotted cream.