Am I a genius, or is this tangerine, chocolate chip and pistachio cannoli galette the result of a weird pregnancy craving? It’s honestly pretty hard to say. What I can say with certainty, however, is that it was a good idea. I’ve always loved chocolate and oranges together. Somehow, ricotta also crept into the my brain as I dreamed up this recipe. I guess it seemed like a good carrier for the chocolate chips. And if I was adding both ricotta and chocolate chips, I might as well just make a cannoli filling. So I also added some chopped pistachios. And so the tangerine, chocolate chip and pistachio cannoli galette was born.
Since I have absolutely no patience for pastry baking, I opted to use a pre-made pie crust. If there’s something special about a dough, I’ll begrudgingly make it myself. But since this was really just here to encase the glorious fillings I mentioned earlier, I figured store bought was fine. If it hurts your soul to use store bought pie crust, I understand. You can totally feel free to upgrade this galette with the crust recipe of your choosing. I, however, will be reveling in the ease with which I was able to throw this cannoli galette together using plebeian crust.
Tangerine, Chocolate Chip and Pistachio Cannoli Galette
Ingredients
- 16 oz Ricotta cheese
- 1/4 cup Powdered sugar
- 1/4 cup Chocolate chips
- 1/4 cup Chopped pistachio nuts (plus a little extra to garnish)
- 6-8 Tangerines
- 1 Pre-rolled pie crust
- 1 Egg (beaten)
- 1 tbsp Butter (thinly sliced)
Instructions
- Make the cannoli filling! To do this, simply add the ricotta, powdered sugar, 1/2 tsp of tangerine zest (just zest some of the tangerines you'll be using for later), chocolate chips, and pistachio nuts to a medium bowl and stir to combine.
- Lay the pre-rolled pie dough out on a baking sheet or some parchment paper. Then add all the cannoli filling to the center, leaving an inch or 2 of dough to fold over once you're done.
- Peel the tangerines and separate them into individual slices. Place those slices atop the cannoli filling in a spiral formation, making sure to cover it all. Once you're done, fold the edges of the crust over the tangerines and cannoli filling, pressing down to make sure that it sticks together. Then brush the crust with the beaten egg. Put the butter slices on top of the tangerines, throw a few more chopped pistachios on top if you feel like it, and transfer the whole galette to the fridge to chill for about 30 minutes.
- Preheat the oven to 400° Fahrenheit while the galette is in the fridge.
- Once it's chilled, put the galette in the oven for about 45 minutes, or until the crust is golden and the filling is is a little bit bubbly.
- Transfer the galette to a cooling rack, and let it hang out for about 20 minutes before cutting into it.
And there you have it. The weirdest, but probably most fun galette you’ll ever make. If you do end up making this, I hope you love it! Either way, feel free to let me know your thoughts either in the comments or on Instagram. I always love hearing from you and checking out your beautiful creations!
Oh! And if you’re in more of a fall mood, be sure to check out this blue cheese and pear galette. It’s another interesting combo that I think is a true winner.
