INGREDIENTS 

 Pastry: 

2 cups / 300g flour 

½ tsp sea salt 

2 tbsp caster sugar 

2/3 cup / 150g coconut oil  

4-6 tbsp / 50-90ml ice cold water 

Frangipane: 

½ cup / 75g ground almonds 

¼ cup / 75g sugar 

1/3 cup / 50g coconut oil, melted 

1 tsp cornflour 

1 tsp ground cardamom 

½ tsp ground cinnamon 

 5 blood oranges 

Cardamom Cream: 

1x 400ml can coconut cream  

2 tbsp icing sugar 

1 tsp ground cardamom 

METHOD 

1. Ensure the coconut oil is soft and scoopable at room temperature but not liquid. 
2. In a large bowl, mix the flour, salt and caster sugar. Add the coconut oil rub into the flour with your fingers until it resembles large breadcrumbs. 
3. Add 4tbsp of water and mix through until you have smooth slightly wet dough. Add a little more water if it seems too dry. Bring the dough into a smooth flat disc, cover in cling wrap and leave in the fridge for 20 mins to firm up. 
4. Meanwhile, preheat the oven to 190C/170C fan.  
5. Use a cerated knife to cut the peel off the blood oranges then cut each one into thin slices. 
6. Make the frangipane filling by mixing all the ingredients together in a bowl.  
7. When the pastry has chilled, lightly flour a surface or a large piece of baking paper and roll the pastry into a large circle, around 3mm thick. Try to patch up any cracks but don’t worry too much, as the pastry is quite forgiving. Lift the pastry or baking paper onto a large baking tray. 
8. Spread the frangipane filling over the pastry then arrange the blood oranges over the top, leaving a 3cm border around the edge of the pastry. Fold the edges over to create a border. 
9. Bake the galette for 20-25 mins until the pastry is crisp and golden. Lift the galette carefully to check the base is cooked through and crispy. Leave to cool for a few minutes to firm up. 
10. To make the cardamom cream, open the can of coconut cream and spoon out the white solid part, discarding the water. Whisk the icing sugar and cardamom through until smooth.  
11. Serve the galette warm with the cardamom cream.   

 This recipe was created in collaboration with Chef Talia Yilmaz; check out Talia's Instagram here and website here.