Blood Orange Clementine Galette

Directions

• Pie Crust
• In a large bowl combine flour and sugars. Add butter cubes, rub in with your fingers until the mixture looks like fine crumbs. Add the egg and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
• Cream cheese base
• Mix 50ml cold milk with 1/2 tsp cornstarch. Combine lemon juice, sugar, cream cheese and vanilla extract. The add the milk-cornstarch mixture and combine well.
• Prepare the citrus fruits
• Cut off the bottom and the top off the orange, blood orange, lemon and carefully the clementine. Then working from top to the bottom, slice the sides of the peel working your way around the orange until all the peel and white is removed. Then cut slices.
• Preparing the galette
• Preheat oven to 180°C
• When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
• Spread the cream cheese filling, leaving a 3 inch border around the edges. Add the citrus fruit slices. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.
• Bake for 40 minutes.