I couldn’t find more of a perfect time to join the “February Drop-Off” than the present moment. With yesterdays unfortunate game-day winnings and the dreaded hallmark holiday approaching there is no better time than to stuff ones face with delicious calories of sweet sweet heavenly joy.
I mean, after all, isn’t that basically why the month of February exists? It’s an emotionally abusive month, fo’ sho basically forcing you to eat your feelings. Just when you didn’t think post holidays blues could poo on your parade anymore, God gave us February. A month of reflection filled with thoughts similar to these:
and then ending like this:
And then in comes March with a pot of Gold and some early spring time breeze. A bit of hope. And February is completely forgotten.
BUT WHAT IF. We could turn some of those February blues into a sing-a-long? Okay, maybe sans the blue bird on your shoulder bit, but instead make it a sing-a-long filled with delicious foods and awesome friends.
Goodbye Valentines, hello, Galentines.
And this year I was able to team up with some of my lovely local friends here in the Lou where we decided to come up with what would be our most perfect “Galentines” brunch spread, no boys allowed 😉 But you could totally make this with a boy if you wanted to……… I guess.
Blood Orange & Whipped Mascarpone Puff Pastry Galette (this here recipe).
Paired alongside these lovely ladies dishes below (click to be redirected to their websites for yummy recipes and images to go with):
For this recipe I used store-bought Pepperidge Farm puff pastry dough, which comes with two rectangular sheets of dough, thus making two smaller galettes. However because these are free form you can use one giant sheet of dough, or multiples, it doesn’t matter!
I use a mix of blood oranges and clementines for the recipe because I wanted the flavor of both citrus. Also for aesthetic purposes.
You could probably substitute cream cheese for the mascarpone if that for whatever reason is not available however I love the lighter flavor mascarpone has to offer. I think whipped ricotta would work really well here as well.
My oranges were fairly sweet which is why I kept to a minimum with the sugar addition in the custard. I also used the powdered sugar as a tool to sweeten the pastry up a little bit after it had cooled down post baking. Plus it covers up any/all imperfections!
You may use more of the custard in the galette however I found that it the puff pastry became a little too dense for my liking. Feel free to drizzle more on post baking.
- 3 blood oranges, peel/membranes removed and sliced into ¼" rounds
- 2 clementines, peel/membranes removed and sliced into ¼" rounds
- Puff Pastry Sheets (either two smaller rectangles or one larger galette depending on brand)
- 8 oz mascarpone
- 2 egg yolks
- ⅓ cup granulated sugar
- 2 tbsp butter cut into pieces
- Powdered Sugar for dusting
- Thaw puff pastry according to instructions and preheat oven to 400 degrees.
- Using an electric mixer (handheld or standing) add your egg yolks and ⅓ cup granulated sugar. Whip for about 4 minutes.
- Add your mascarpone to the sugar/egg mix and whip for another minute or until well blended.
- Roll out puff pastry dough onto a well floured baking sheet and add your mascarpone custard mix to the center (about ¼ cup onto each sheet or ½ cup total if using larger sheet).
- Layer pastry sheet with citrus being sure to leave at least a good ½" border of dough bare for folding over.
- Next fold edges of dough over to form a free standing tart / pie aka galette.
- Scatter butter pieces over citrus and place into preheated oven for about 20-25 minutes or until crust is a nice golden brown.
- Remove pastry from oven and let cool.
- Dust with powdered sugar and serve with remaining custard mix (optional).