This Rustic Homemade Grape Galette features a rustic, flaky, buttery crust and is filled with a delicious grape filling.
This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
This grape galette is easy peazy to make and puts a fun twist on a traditional pie or galette.
Grapes are in season and while it’s a popular fruit to snack on I love finding new ways enjoy them…especially in dessert form!
This grape galette is:
Made with a luscious, mouthwatering grape filling
Bursting with flavor
Made with a buttery pie dough
Best served warm with ice cream, or at room temperature
A beautiful dessert!
The grapes I used in this recipe are Muscatos grapes that I picked up from Sprouts. They looked nice and crisp and knew they’d be perfect for this grape galette.
I couldn’t resist snacking on them while assembling the galette either, they were just bursting with juicy sweetness and so refreshing. Mmm SO GOOD.
I used both the green and red Muscatos grapes, both of which are in season and they really satisfy all of my grape needs!
Best part? I purchased all of the ingredients for this recipe from Sprouts.
Sprouts allows me to get everything I need to stock my fridge and pantry at affordable prices. Their farm-fresh produce is always stocked beautifully and I can find everything I need in the produce department.
I chose these tri-colored Muscato Grapes for the galette and am obsessed. They have a mild with a sweet-tart finish and these grapes are not only great for snacking and making galettes but pair well with savory meats, cheeses, nuts and dried fruit too.
Sprouts really is hands-down my favorite grocery store. I love their wide range of products and helpful customer service.
What is a galette?
Hailing from France, a galette is typically a round, rather flat cake made of flaky pasty dough, yeast dough, or sometimes unleavened dough. Today I am showing you how to make a galette using flaky pastry dough.
The term galette also applies to a variety of tarts, both savory and sweet, topped with fruit, jams, nuts, meat, cheese, etc.
First make the dough. In a food processor, pulse together the flour, sugar and salt. Add in cubed butter, and pulse until butter forms the size of peas.
Slowly stream in the ice cold water, 1 Tbsp.at a time. Pulse until dough comes together.
Remove the dough from the food processor and onto a lightly floured clean surface. Gently roll/form dough into a ball, flatten into a thick disk and wrap in plastic wrap. Place in fridge to cool for 30-45 minutes.
Preheat the oven to 400°F.
Make the grape filling. Place the halved grapes in a large bowl with lemon juice, lemon juice, vanilla, sugar and cornstarch. Stir and let rest for 5-10 minutes.
Sprinkle a clean work surface with flour. Roll the chilled dough out into a 12 inch circle.
Transfer dough to a baking sheet lined with a Silpat mat or parchment paper.
Using a slotted spoon, arrange the grapes on the dough, leaving the juices behind in the bowl.
Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough.
Before baking, use a pastry brush to brush the egg wash all over the dough.This will give the galette a nice brown color while baking. Sprinkle with turbinado sugar for a nice crystallization.
Bake for 30-40 minutes. Let cool slightly then enjoy as is or with ice cream.
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