Rustic Grape Galette: Transforming a Snacking Fruit into a Beautiful Dessert

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

Vertical top-down image of a whole galette with grapes and thyme, next to more fruit and a rolling pin, with text on the top and bottom of the image.

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!

Vertical image of the sugary crust of a grape galette on a gray plate, with a rolling pin in the background.

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.

Vertical top-down image of a slice of grape pie on a white plate with more fresh fruit and fresh thyme leaves next to forks, sugar, and a rolling pin.

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.

Vertical image of a slice of grape galette with fresh thyme.

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!

Vertical image of a whole grape galette with thyme leaves on a marble slate, next to a marble rolling pin, a white towel, and forks.

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.

Vertical close-up image of fresh grapes.

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

Print
Horizontal image of a whole baked galette on a marble board next to whole grapes thyme leaves, sugar, and a metal fork.

Rustic Grape Galette with Fresh Thyme


  • Author: Nikki Cervone
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 1 large galette 1x

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.


Scale

Ingredients

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
  • 56 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

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!

  • Category: Galette
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: grapes, galette, pie dough, dessert

Cooking by the Numbers…

Step 1 – Prep the Dough

Horizontal image of pie dough on a sheet pan next to a white towel.

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

Horizontal image of a rolled out pie dough on a wooden cutting board.

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

Horizontal image of a bowl with a fresh grape, thyme, and sugar mixture.

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

Horizontal image of a pile of sliced grapes on rolled out pie dough.

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

Horizontal image of an unbaked open-faced grape pie on a sheet pan lined with a silicone mat.

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

Horizontal image of an unbaked galette with egg wash and sugar on a sheet pan lined with a silicone mat.

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

Horizontal image of a whole baked galette with grapes on a gray plate next to a white towel.

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!

Horizontal image of a whole galette with one slice out of it, next to fresh grapes and thyme leaves.

Re-Think What to Do with Your Fruit!

More than just a cool and crisp snack, grapes can become an amazing dessert.

Mixed with sugar and thyme, and baked in a buttery pie dough, this rustic galette is the best example of how you can re-think your fruit preparations.

Horizontal image of a whole baked galette on a marble board next to whole grapes thyme leaves, sugar, and a metal fork.

How do you like to use fruits in new and exciting ways? Ever cooked with grapes before? I want to hear from you! Leave a comment below, and let’s chat!

We love all kinds of pie! But for more free-form versions like this recipe, we have some tasty offerings to share:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on July 2, 2013. Last updated: September 20, 2019 at 20:04 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Nikki Cervone

Nikki Cervone is a hungry foodie 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 is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

5 thoughts on “Rustic Grape Galette: Transforming a Snacking Fruit into a Beautiful Dessert”

  1. You just always have a knack of hitting so many nails on the head all at once.
    My first comment: Gerrit and I have been talking about going on a picnic for ages and have yet to do it! Thanks for reminding me. 🙂
    My second comment: I love the way dinners tie us to life conversations. We had one of those last night, sitting at the table for an hour after we’d finished eating talking about budgets and next life adventures. I agree…the seasons move by so fast (even when we think we’re slowing them down).

  2. It doesn’t get better than picnics in the summer. Unfortunately, it’s been triple digits here in Dallas, even when the sun goes down! We’re escaping to Utah later this week and have definite picnic plans. 🙂

    Your galette is so rustic and gorgeous!

  3. This grape galette? Beautiful. I’ve been most intrigued lately by grapes in things like pies and turnovers. Might have to try this one soon!

  4. Sadly grapes aren’t in season in Italy yet, otherwise I would be rushing to the store first thing in the morning to stock up so I can make this galette. I love galettes as it is but have not yet seen one with grapes and thyme, absolutely love the sound of this!

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