Grape Galette: Transforming a Snacking Fruit into a Beautiful Dessert

Until this week, I’ve never realized the gastronomic potential of a grape.

Shame on me.

For the majority of my eating and cooking career, I’ve ignorantly banned the grape to the status of a mere snack:

Buy a bag of grapes, stick them in the fridge, pick and nibble for the next few days.

And they’re good just like that! No complaints!

But as crisp and refreshing as they are on their own, these rotund babes can (and should!) be transformed into a completely new flavor profile when viewed through the perspective of a sweet dessert – because introducing butter, sugar, and flour to an otherwise healthy fruit is the best decision ever. No need to tell your diet.

When baked into a rustic galette, grapes become warm and tender, juicy and succulent – the luscious filling willingly melts in your mouth.

Mixed with brown sugar and thyme, the fruit is sweet and lightly aromatic.

The buttery pie dough, golden brown and encrusted with crunchy turbinado sugar, is the ideal vessel to support such a mouthwatering filling.

Embrace the provincial spirit of this style of freeform pie – keep the crust simple. You don’t need a lattice crust, and no crimped edges. Love those imperfect, rough edges!

Serve it as you wish: warm from the oven, with ice cream or whipped cream, or at room temperature the next day for a stellar breakfast.

While I adore the combination of fresh thyme and grapes, consider using other fresh herbs to subtly flavor this treat. Just a hint of basil, lavender, or sage would be unique pairing choices.

You’ll never look at those bags of grapes the same way ever again.

Grape Galette with Fresh Thyme

---

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Nikki Cervone
• Total Time: 2 hours, 15 minutes
• Yield: 1 large galette 1x

Print Recipe

Pin Recipe

Description

Think grapes are just a snacking fruit? They can also be used to make a beautiful dessert, like this rustic grape galette with a buttery crust and tender, juicy grape filling.

---

Ingredients

Scale 1x2x3x

For the Crust*:

• 2 cups all-purpose flour
• 1 teaspoon Kosher salt
• 1 cup (2 sticks) unsalted butter
• 6 tablespoons ice water

For the Filling:

• 4 cups halved grapes
• 3 tablespoons lightly packed brown sugar
• 2 tablespoons cornstarch
• 5–6 sprigs of thyme, leaves removed and roughly chopped
• 1/2 lemon, juiced

For the Egg Wash:

• 1 large egg
• 1 tablespoon whole milk
• 1 tablespoon turbinado sugar

Cook Mode Prevent your screen from going dark

---

Instructions

For the Pie Dough:

1. Line a rimmed sheet pan with parchment paper or a silicone mat.
2. Using the paddle attachment on a stand mixer, a food processor, or a pastry cutter, incorporate the butter into the flour and salt until it is broken into pea-sized pieces.
3. Add the ice water and mix until the water is absorbed.
4. Turn onto a clean counter and knead lightly one or two times, to form one smooth disc.
5. Wrap in plastic wrap. Refrigerate for at least one hour.
6. When ready to make the filling, remove the dough from the refrigerator and let sit at room temperature for 10 minutes.
7. Place on a floured work surface. Sprinkle the top of the dough with flour, and roll it out with a rolling pin to about a 12-inch circle. Carefully transfer to the prepared sheet pan.

For the Galette:

1. In a medium-sized bowl, combine the grapes, brown sugar, cornstarch, thyme, and lemon juice with a sturdy spoon. Let sit for 5 minutes.
2. Remove the grape filling from the bowl with a slotted spoon, letting most of the liquid drain out. Pile the filling in the center of the dough circle. Fold the edges over the top of the grapes, pleating it all around the edge.
3. Refrigerate on the sheet pan for 30 minutes to re-chill the dough. Preheat oven to 350°F while the dough is chilling.
4. When ready to bake, prepare the egg wash by whisking together the egg and milk. Brush the crust with the egg wash and sprinkle the crust evenly with the turbinado sugar.
5. Bake for 40 minutes, or until the crust is golden brown and the filling is bubbling.
6. Remove from the oven and let rest for 5 minutes on the sheet pan before transferring to a platter and serving warm. Enjoy!

Notes

*This is Foodal’s recipe for the Perfect Pate Brisee Pie Crust. We love it, and highly recommend it!

• Prep Time: 1 hour, 30 minutes
• Cook Time: 40 minutes
• Category: Galette
• Method: Baking
• Cuisine: Baked Goods

Keywords: grapes, galette, pie dough, dessert

Cooking by the Numbers…

Step 1 – Prep the Dough

For the best pie dough, follow our step-by-step tutorial. Perfect that pie game!

Once the dough is made, shape it into a round disc, wrap in plastic wrap, and chill it in the refrigerator for at least an hour to rest the gluten and stiffen the unsalted butter.

Step 2 – Roll the Dough

Line a rimmed sheet pan with parchment paper or a silicone mat.

When ready to make the filling, remove the dough from the refrigerator and let sit at room temperature for 10 minutes.

If you try to roll the dough immediately after removing it from the refrigerator, it will be way too hard to roll. The pressure applied from the rolling pin will pretty much crack the dough.

Letting the dough soften just slightly, while still cold, will help you to be able to roll it more easily.

Place on a floured work surface. Sprinkle the top of the dough with flour, and flatten with a rolling pin to about a 12-inch circle. The dough should be close to a 1/4-inch thickness. Carefully transfer to the prepared sheet pan.

Step 3 – Make the Filling

In a medium-sized bowl, combine the sliced grapes, brown sugar, cornstarch, thyme, and freshly squeezed lemon juice with a sturdy spoon. Let it sit for 5 minutes to lightly marinate the fruit.

If your brown sugar has hardened, learn how to soften it again – no need to throw it out!

Step 4 – Fill

Remove the filling from the bowl with a slotted spoon, allowing most of the juice to drain. You don’t want a soggy dessert!

Spoon the filling in the center of the dough, leaving about 2 inches of a border around the edge.

Step 5 – Form the Crust and Chill

Fold the edge of the dough over the filling, pleating the dough as you fold it over.

The idea is just to get the edges folded up and over the filling, to keep the fruit securely inside while it bakes.

Refrigerate the galette on the sheet pan for 30 minutes to re-chill the dough. This step is essential – after being rolled, manipulated, and left out at room temperature, the butter has become soft. Baking at this point without chilling will cause the dough to lose its shape, since the butter will more easily melt because it is soft.

Chilling the dough will re-stiffen the butter, and will help the dough maintain its shape as it bakes.

While the dough is chilling, preheat the oven to 350°F

Step 6 – Egg Wash

In a small bowl, whisk together the egg and whole milk. Brush the crust with the egg wash and sprinkle with turbinado sugar.

This will give the galette a beautiful, crunchy golden crust.

Step 7 – Bake

Place the pan in the oven and bake for 40 minutes, or until the crust is golden brown and the filling is bubbling.

Remove from the oven and let rest for 5 minutes on the sheet pan before transferring to a platter and serving warm. Enjoy!

About Nikki Cervone

Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.

• More Posts(359)