Start by making the galette pastry. Add the flour, sugar, salt and butter to a food processor and pulse until you have a breadcrumb-like consistency. Add 2 tablespoons of water and pulse again until soft, pea-sized dough balls form. If it’s looking too dry, add the third tablespoon of water as the food processor is running.

Tip the dough out onto a clean surface, and gently but quickly bring the dough together into a rough rectangular shape. Fold it in thirds over itself to make an extra flaky pastry and then shape it into a disc. Wrap it in cling film and chill in the fridge for 45 minutes to 1 hour.

While the pastry chills, wash, peel and slice the blood oranges by cutting off the ends so they stand flat and sturdy. Using a small, sharp knife, cut away the peel AND the white pith beneath it by following the curve and shape of the fruit. You can then turn the orange over and slice away any bits you might have missed. Don’t cut straight down or you’ll end up wasting a lot of fruit. Then turn the blood orange on its side and cut ¼ in thick rounds crosswise to make slices. Lay the blood orange slices out flat and gently blot with a paper towel to get rid of excess moisture. Set aside.

Make the cream cheese filling by combining the cream cheese, egg yolk and sugar in a bowl. Beat until smooth with electric beaters. Set aside.

Remove the pastry from the fridge and let it warm up a little to make it easier to roll out; about 10 minutes. Preheat the oven to 200°C.

Roll out the pastry between a sheet of parchment paper and the cling film it was wrapped in. The galette will get baked on the parchment paper so don’t skip this set or it’ll be very difficult to lift the galette once formed. Roll the pastry out, turning it every other roll, into a large circle until the pastry is 3mm thick and even.

Spread the cream cheese filling over the centre of the pastry, spreading it outwards, but keeping a 5cm border around the edges of the pastry. Then scatter the amaretti biscuit crumbs over the cream cheese mixture. Next, layer the blood orange slices on top of the cream cheese mixture, slightly overlapping them (they’ll shrink a bit in the over as the moisture gets drawn out).

Fold and tuck the sides of the pastry up and over the blood oranges, keeping the centre open. Whisk the remaining whole egg with the water and using a pastry brush, brush the pastry edges with the egg wash then put the galette into the oven and bake for 35-40 minutes, until the pastry is golden brown and crisp at the edges.

When ready, take the galette out of the oven and let it stand for about 10 minutes. Juice the remaining blood orange and using a pastry brush, brush a little of the juice over the blood orange slices to glaze. Let the galette cool for another 20 minutes before slicing into it.

While the galette is cooling, make the cinnamon whipped cream by combining the heavy cream, sugar and cinnamon in a small bowl. Use electric beaters to whip the cream to firm peaks and spoon it into a bowl to serve.

Slice the blood orange galette, serve with the cinnamon whipped cream and enjoy!