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–+ servings
grape galette on parchment paper
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Rustic Homemade Grape Galette

Sorry pie plate, we dont need you right now. Turn your snacking grapes into a beautiful rustic grape galette.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 1/2 cups All-Purpose flour
  • 1 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 sticks (12 Tbsp.) cold, unsalted butter, cut into cubes
  • 3-4 Tbsp. ice water
  • 4 cups grapes, halved
  • 1 lemon juiced and zest
  • 1 tsp. vanilla
  • 1/3 cup brown sugar
  • 2 Tbsp. cornstarch
  • 1 large egg, for egg wash
  • pinch cinnamon and nutmeg (optional)
  • turbinado sugar (optional)
US Customary - Metric

Instructions

  • 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.
    1 1/2 cups All-Purpose flour, 1 Tbsp. sugar, 1 1/2 tsp. salt, 1 1/2 sticks (12 Tbsp.) cold, unsalted butter, cut into cubes
  • Slowly stream in the ice cold water, 1 Tbsp.at a time. Pulse until dough comes together.
    3-4 Tbsp. ice water
  • 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, vanilla, sugar and cornstarch. Stir and let rest for 5-10 minutes.
    4 cups grapes, halved, 1 lemon juiced and zest, 1 tsp. vanilla, 1/3 cup brown sugar, 2 Tbsp. cornstarch, pinch cinnamon and nutmeg (optional)
  • 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.
    1 large egg, for egg wash, turbinado sugar (optional)
  • Bake for 30-40 minutes. Let cool slightly then enjoy as is or with ice cream.

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