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.
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.