Citrus Galette with Honey & Valencia Orange Olive Oil

Citrus Galette with Honey & Valencia Orange Olive Oil Recipe at The Little Shop of Olive Oils

There’s something so beautiful about a simple galette. It’s rustic, unfussy, and somehow always feels a little special when it comes out of the oven. This Citrus Galette brings together vibrant seasonal citrus, flaky pastry, and a touch of sweetness for a dessert that feels bright, fresh, and perfect for sharing.

What makes this galette truly shine is our Valencia Orange Olive Oil. It adds a subtle citrus richness to the pastry while enhancing the natural sweetness of the fruit. Paired with a drizzle of Franklin Raw Honey, every bite feels sunny, vibrant, and full of fresh flavor.

Using a mix of colorful citrus fruits creates a stunning presentation while balancing sweet and tart notes beautifully. The result is a dessert that's elegant enough for entertaining but simple enough for a weekend baking project.

Serve it warm with a drizzle of honey or a scoop of vanilla ice cream for a dessert that celebrates everything we love about citrus season.

Citrus Galette with Honey & Valencia Orange Olive Oil

The Little Shop of Olive Oils

Servings

8 servings

Prep Time

25 minutes

Cook Time

35 minutes

Calories

172

Cuisine

American/French Inspired

Category

Desserts

A rustic citrus galette featuring colorful citrus fruits, Valencia Orange Olive Oil, and Franklin Raw Honey for a bright and beautiful seasonal dessert.

Citrus Galette with Honey & Valencia Orange Olive Oil

Ingredients

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    • 1 refrigerated pie crust or homemade pastry dough

    • 1 blood orange, thinly sliced

    • 1 Valencia orange, thinly sliced

    • 1 grapefruit, thinly sliced

    • 1 tbsp Valencia Orange Olive Oil

    • 2 tbsp Franklin Raw Honey

    • 2 tbsp turbinado sugar

    • 1 tbsp cornstarch

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    • Additional Franklin Raw Honey

    • Fresh mint leaves (optional)

    Directions

    1. Preheat oven to 400°F.

    2. Roll dough into a 12-inch circle on parchment paper.

    3. Toss citrus slices with cornstarch and half of the honey.

    4. Arrange fruit in the center of the dough, leaving a 2-inch border.

    5. Fold edges over the fruit.

    6. Brush exposed crust with Valencia Orange Olive Oil.

    7. Drizzle remaining honey over the fruit and sprinkle with sugar.

    8. Bake for 35–40 minutes until golden.

    9. Cool slightly before serving.

    10. Finish with an extra drizzle of Franklin Raw Honey.

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