Winter Citrus & Spiced Nut Mediterranean Galette with Rum-Tempered Cream

What Makes This Special

This winter galette captures the vibrant spirit of the Mediterranean with jewel-toned citrus, spiced toasted nuts, and a sugar-free approach for guilt-free comfort. The subtle warmth of rum in a silky tempered cream nods to festive winter nights, while a brush of silver luster brings elegance and celebration. Technique-wise, you’ll practice tempering, create a flaky sugar-free crust, and learn to balance moisture in a rustic, open-faced tart—perfect for building pastry confidence.

Ingredients

Mediterranean baking often celebrates natural flavors, balancing tart, nutty, and herbal notes with spice. Here, winter citrus shines against a nutty, flaky crust. Erythritol or your favorite sugar-free sweetener replaces sugar in both the pastry and filling. Rum adds warmth and depth, while tempering cream creates a glossy, luscious finish.

For the Galette Pastry

• Whole wheat flour & almond flour: For a nutty, Mediterranean base and extra tenderness.
• Butter: Must be cold to achieve a flaky texture.
• Erythritol: Keeps things sugar-free and crisp.
• Salt: Enhances flavor.
• Egg wash: Gives that golden finish.

For the Filling

• Winter citrus: Oranges, blood oranges, and grapefruit offer sweetness, color, and tartness.
• Preserved lemon: A bit of Mediterranean brininess.
• Toasted nuts: Pistachios and walnuts for crunch and depth.
• Spices: Cinnamon, cardamom, and black pepper for warmth.
• Orange zest: Intensifies citrus aroma.
• Rum: Adds winter warmth; use extract if avoiding alcohol.
• Chia seeds: Thicken juicy citrus without sugar.

For the Rum-Tempered Cream

• Double cream: Richness for the topping.
• Rum & silver luster dust: A festive, silvery finish (optional).

Instructions

Step 1: Make the Sugar-Free Mediterranean Galette Dough

In a large bowl (or food processor), combine 160g whole wheat flour, 100g almond flour, 2 tbsp erythritol, and 1/2 tsp sea salt. Add 140g cold, cubed butter. Cut butter into the flour with a pastry cutter (or pulse in processor) until pea-sized crumbs form. Drizzle in 60ml ice water, mixing just until dough comes together. Do not overwork. Flatten into a disc, wrap in parchment, and chill at least 45 minutes. This step ensures flakiness—cold butter is key!

Step 2: Prepare the Winter Citrus & Nut Filling

Slice off citrus peel and pith, then cut into 0.5cm rounds. Remove any seeds. Place the slices in a sieve over a bowl and let excess juice drip away for 10 minutes (to avoid sogginess). Reserve juice. In another bowl, toss citrus with 1 tbsp chopped preserved lemon, 1 tbsp orange zest, 80g toasted pistachios, 50g walnuts, 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/4 tsp black pepper, 1 tbsp chia seeds, and 1 tbsp erythritol (optional). Mix in 1 tbsp reserved citrus juice and 1 tbsp rum (or 1/2 tsp extract). Set aside 15 minutes to thicken.

Step 3: Roll and Shape the Galette

Preheat oven to 190°C (fan 170°C). On a floured surface, roll chilled dough to a 30cm round, about 0.5cm thick. Transfer to a parchment-lined baking tray. Pile citrus mixture in the center, leaving a 5cm border. Fold dough edges over, pleating as you go, leaving the center exposed. Brush crust with beaten egg.

Step 4: Bake the Galette

Bake 35–40 minutes, rotating halfway, until crust is deeply golden and citrus is bubbly but not dry. If edges brown too fast, tent with foil. Cool on a rack for 20 minutes; citrus juices will settle.

Step 5: Temper and Whip the Rum Cream

In a small saucepan, gently heat 50ml cream with 2 tbsp erythritol until just steaming, not boiling. In a bowl, whisk remaining 100ml cold cream. Slowly whisk hot cream into cold cream to temper—it should thicken slightly and become glossy. Cool briefly, then whip to soft peaks. Fold in 1 tbsp rum (or 1/2 tsp extract). For a silver sheen, whisk in 1/2 tsp edible luster dust.

Step 6: Serve

Slice galette and top each piece with a generous dollop of rum-tempered cream. Optional: a sprinkle of extra pistachios and a dusting of silver luster for wintry sparkle.

Pro Tips

• Keep your butter & dough cold: This prevents tough crust and helps layers form—chill tools if needed!
• Drain citrus well: Wet filling causes soggy bottoms; let citrus drain and use chia to thicken.
• Tempering cream: Prevents splitting and creates a rich, stable whipped cream, even sugar-free.

Troubleshooting

Crust too hard or dry? Likely overmixed or too little water. Next time, stop mixing as soon as dough holds together and add a touch more ice water if needed.

Filling leaks excessively? Too much citrus juice or not enough draining; always let citrus sit in a sieve, and don’t skip the chia seeds for thickening.

Variations

• Herbal twist: Add 1 tbsp chopped rosemary or thyme to the filling for a savory note.
• Fig and date: Substitute citrus with sliced figs and dates, and add 1 tbsp orange blossom water for a Middle Eastern vibe (still sugar-free if using unsweetened dried fruit).
• Dairy-free: Use coconut oil in the crust and coconut cream for the topping; swap rum extract for actual rum if avoiding alcohol.

Storage

Store leftover galette covered in the fridge for up to 3 days—the crust will soften but remain tasty. Rum-tempered cream should be made fresh or stored separately in a covered container for up to 2 days (whip again if needed). Rewarm galette slices in a low oven for best texture.

Enjoy this hands-on, comforting bake that’s authentically Mediterranean, sugar-free, and perfect for winter’s silvery mood!