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Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze

Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze

In January, my market bag always smells like citrus and wet earth—blood oranges, chicories, and those stubborn little shallots that keep all winter. This is my bistro-style galette turned California-bright: flaky pastry, tangy goat cheese, caramel-kissed chicory, and jewel-toned oranges, finished with a cider-shallot glaze that tastes like a good natural wine in sauce form. It’s savory-sweet, deeply seasonal, and exactly the kind of “why is this so good?” dinner I make when friends show up unexpectedly.

Marguerite Lavigne
Marguerite Lavigne
Prep: 35 minutes
Cook: 35 minutes
4
medium
dinnerappetizer
wintergalettecitruschicory+1

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Ingredients

  • 1 1/4 cup All-purpose flour(plus more for rolling)
  • 1/2 tsp Fine sea salt(divided)
  • 1 tsp Granulated sugar(for the dough (optional but lovely))
  • 10 tbsp Unsalted butter(very cold, cut into cubes)
  • 4–6 tbsp Ice water(as needed)
  • 2 tsp Dijon mustard(for the base layer)
  • 5 oz Fresh goat cheese (chèvre)(soft; or a mix of goat cheese and ricotta)
  • 2 tbsp Crème fraîche or Greek yogurt(loosens the cheese; keeps it light)
  • 1/2 tsp Black pepper(freshly ground)
  • 6 cup Escarole or endive (or a mix of chicories)(roughly chopped leaves; save a few nice whole endive leaves if you want drama on top)
  • 2 tbsp Olive oil
  • 2 Shallots(thinly sliced)
  • 1 cup Apple cider(unfiltered if you have it)
  • 1 tbsp Apple cider vinegar(for lift)
  • 2 tsp Honey(or maple syrup)
  • 1 tsp Fresh thyme(leaves; or a small sprig)
  • 2–3 Blood oranges(segmented; catch the juice)
  • 1/3 cup Hazelnuts(toasted and roughly crushed)
  • 1 tbsp Sesame seeds(white or mixed)
  • 1/2 tsp Coriander seeds(lightly crushed)
  • 1/2 tsp Aleppo pepper or red pepper flakes(optional but I love the warmth)
  • 1 Egg(beaten with 1 tsp water for egg wash)
  • 1 pinch Flaky salt(to finish)
  • 2 tbsp Fresh chives or parsley(finely chopped, for finishing)

Instructions

  1. 1

    Make the galette dough (my “bistro pâte brisée”). In a bowl, whisk 1 1/4 cup All-purpose flour, 1/4 tsp Fine sea salt, and 1 tsp Granulated sugar. Cut in 10 tbsp Unsalted butter cold with your fingers or a pastry cutter until you have pea-size pieces. Drizzle in 4 tbsp Ice water and toss with a fork; add more water 1 tbsp at a time just until it holds together when you pinch it.

    10 min

    Tip: Stop before it’s perfect—those visible butter pieces are your future flakes.

  2. 2

    Form into a disk, wrap, and chill.

    30 min

    Tip: You can chill up to 2 days; I often make this while the coffee’s still hot.

  3. 3

    Make the cider–shallot glaze. In a small saucepan, combine 2 Shallots, sliced, 1 cup Apple cider, 1 tbsp Apple cider vinegar, 2 tsp Honey, 1 tsp Fresh thyme, and 1/4 tsp Fine sea salt. Simmer gently until reduced to a glossy, syrupy 1/3 cup, 12–18 minutes. Strain if you want it sleek, or keep the shallots for a more rustic feel.

    15 min

    Tip: This is my lazy beurre blanc cousin—bright, silky, and shockingly versatile.

  4. 4

    Cook the chicories. Heat 2 tbsp Olive oil in a skillet over medium heat. Add 6 cup Escarole or endive (or a mix of chicories), chopped and a pinch of salt; sauté until wilted and the edges get a little bronzed, 5–7 minutes. Cool slightly, then squeeze out excess moisture (use a clean towel).

    10 min

    Tip: Dry filling = crisp crust. Wet filling = sad galette. I’ve lived both lives.

  5. 5

    Mix the cheese base. Stir 5 oz Fresh goat cheese (chèvre) with 2 tbsp Crème fraîche or Greek yogurt, 2 tsp Dijon mustard, 1/2 tsp Black pepper, and 1 tsp of the cider glaze.

    3 min

    Tip: That tiny hit of glaze makes the cheese taste like it’s been to finishing school—then moved to California.

  6. 6

    Roll and assemble. Heat oven to 400°F / 205°C. Roll dough on floured parchment into a 12-inch round. Spread cheese mixture over the center, leaving a 2-inch border. Pile on the sautéed chicory. Tuck in 2–3 Blood oranges, segmented (and drizzle a little of their juice over the top). Fold edges up and over, pleating as you go.

    12 min

    Tip: Galettes are forgiving—if it looks ‘too rustic,’ you’re doing it right.

  7. 7

    Dukkah the top. Mix 1/3 cup Hazelnuts, 1 tbsp Sesame seeds, 1/2 tsp Coriander seeds, and 1/2 tsp Aleppo pepper or red pepper flakes. Brush crust with 1 Egg wash, then sprinkle dukkah over the filling and a little on the crust. Finish with 1 pinch Flaky salt.

    3 min

    Tip: If you don’t have coriander seeds, use a pinch of ground—but toast it quickly in a dry pan first.

  8. 8

    Bake until deeply golden, 30–35 minutes. Cool 10 minutes, then drizzle with more cider–shallot glaze and shower with 2 tbsp Fresh chives or parsley. Slice and serve warm or room temp.

    40 min

    Tip: Room-temp galette with a glass of pét-nat is one of my favorite January ‘dinners.’

Chef's Notes

This one is personal: years ago in Paris, I ate a tarte aux endives that was delicious but heavy—cream on cream, like a duvet you couldn’t kick off. Back in California, I started making it brighter: goat cheese instead of a béchamel, chicory for that elegant bitterness, and winter citrus for sunshine. The cider–shallot glaze is my wink to French saucing without the fuss. If you want to make it a full meal, add a simple salad of shaved fennel and parsley with lemon and olive oil (yes, more brightness—January demands it). Natural wine pairing: a skin-contact white with citrus peel energy, or a light, chilly gamay.

Frequently Asked Questions

How long does Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze take to make?

Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze takes about 1 hour 10 minutes total. That includes 35 minutes of prep and 35 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze?

The main ingredients are: All-purpose flour, Fine sea salt, Granulated sugar, Unsalted butter, Ice water, Dijon mustard, Fresh goat cheese (chèvre), Crème fraîche or Greek yogurt, Black pepper, Escarole or endive (or a mix of chicories), Olive oil, Shallots, Apple cider, Apple cider vinegar, Honey, Fresh thyme, Blood oranges, Hazelnuts, Sesame seeds, Coriander seeds, Aleppo pepper or red pepper flakes, Egg, Flaky salt, Fresh chives or parsley.

What type of meal is Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze?

Blood Orange & Chicory Galette with Goat Cheese, Hazelnut Dukkah, and a Cider-Shallot Glaze is categorized as: dinner, appetizer.