Rustic Grape Galette

i feel like i should rename this blog from "edible life in yyc" to  "only bakes galettes on sundays while watching football"
or is that too long?

in any case this will be the third sunday in a row that galette has been baked, devoured, and absolutely enjoyed, all while watching a tried and true american

having already tackled stone fruit (twice) and apples last week, i thought it time to attempt a grape version.  
roasted grapes are one of my favourite things, aside from drinking  grapes of course....
but i'm pretty sure this dessert is now on the list of sunday favourites and why on mondays mean two-a-days at the gym.  

Rustic Grape Galette


pate brisee

1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water

1/2 cup sugar, divided
3 tablespoons ground almonds
3 tablespoons all-purpose flour
5 cups red seedless grapes, halved
3 tablespoons unsalted butter, cut into small bits

vanilla bean ice cream & confectioners' sugar for serving


make the pate brisee:  put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces.  add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.  remove the dough from the processor and gather it into a ball.  on a lightly floured surface, roll out the dough into a 16-by-18 inch oval 1/16 to 1/8 inch thick.  drape the dough over the rolling pin and transfer it to a large, heavy baking sheet.  chill the dough until firm, about 20 minutes.
preheat oven to 400F

make the filling:  in a small bowl, combine 1/4 cup sugar with the ground almonds and all-purpose flour.  spread this mixture evenly over the dough to within 2 inches of the edge.  arrange the grapes on top.  dot with butter and sprinkle all but 1 teaspoon of the remaining sugar over the fruit.  fold the edge of the dough up over the fruit to create a 2-inch border.  {if dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.}  sprinkle the border with the reserved 1 teaspoon of sugar.
bake the galette in the middle of the oven for about 1 hour, until the fruit is very soft and the crust is richly browned.  if any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet.  let the galette cool to room temperature before serving.

dust with confectioners' sugar and a scoop of vanilla bean ice cream if desired.


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