Ingredients

For the crust:

• 6 tablespoons unsalted butter 
• 6 tablespoons ice water
• 1 cup pastry flour, plus more for rolling
• 1/4 cup white or golden whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons extra virgin olive oil

For the crumble:

• 1/4 cup whole white pastry flour
• 8 tablespoons rolled oats
• 1/4 cup sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter

For the filling:

• 4 cups seedless red grapes, halved
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice

For the assembly:

• 1 tablespoon half-and-half
• 1 tablespoon sanding sugar

Directions

Step 1

Make the crust: Cut the butter into small cubes and return to the fridge to stay cold. Next fill a large measuring cup halfway with ice and cold water; set aside. 

Step 2

Place the flours, salt, and sugar in a food processor and pulse a few times to mix. Add the cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add the olive oil and then 4 tablespoons ice water in a steady stream through the feed tube until dough forms large clumps, about 30 seconds. Test the dough: It should hold when you press a small amount together. If it’s too dry, add additional ice water, 1 tablespoon at a time, and pulse for a few seconds. Transfer the dough to an 18″ length of parchment paper and form into a flat oval. Fold up the sides of the paper and place in the refrigerator for 1 hour.

Step 3

Make the crumble: Combine the flour, oats, sugar, and salt in a medium bowl. Cut in the butter with a pastry cutter or a fork until completely incorporated and large crumbs form. Chill until ready to use.

Step 4

To assemble the galette, unwrap the dough on a countertop and dust the dough and a rolling pin lightly with flour. Roll out dough, rotating a quarter turn after every few rolls until you have a rough 12″ oval. Slide the dough, parchment paper and all, into a rimmed sheet pan. Chill for 15 minutes while you preheat your oven to 400°F.

Step 5

Place the grapes in a large bowl and toss with the sugar, cornstarch, olive oil, and lemon juice. Spoon the filling over the dough, leaving a 2″ border. Fold the edges of the dough up and over the outer perimeter of the grapes, pressing down with two fingers or a serving fork as you move around the tart. Drop dollops of the crumble randomly over the visible grapes.

Step 6

Brush the dough border with the half-and-half, then sprinkle on the sanding sugar. Bake for 40 to 45 minutes, rotating the pan halfway through, until the dough turns a rich golden brown. Let cool for 15 to 30 minutes before serving.

Ingredients

For the peaches:

• 4 medium peaches (more if needed)
• 1/2 lemon
• 1/4 cup brown sugar

For the batter:

• 3/4 cup extra-virgin olive oil, plus more for the pan
• 1-1/2 cups cake flour
• 1/2 cup white or golden whole wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 large eggs
• 1 cup sugar
• 3/4 cup Greek yogurt
• 3/4 cup ricotta cheese
• 2 teaspoons vanilla

For serving:

• Vanilla ice cream or fresh whipped cream (optional)

Directions

Step 1

Halve the peaches and slice each half into thin wedges. Place in a large bowl and squeeze on the juice from the lemon half, then toss with the brown sugar. 

Step 2

Preheat your oven to 350°F. Lightly brush the bottom and sides of a 9″ springform pan with olive oil, line with parchment paper, and lightly brush the parchment with olive oil. Starting from the outer rim, arrange the peaches in concentric circles on the bottom of the pan; set aside. 

Step 3

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt; set aside. 

Step 4

Beat the eggs and sugar until thick and light yellow in color (if you have a stand mixer, use the paddle attachment for all the mixing). Slowly add the 3/4 cup olive oil, yogurt, ricotta, and vanilla. On the lowest speed, add the flour mixture and beat only until incorporated, scraping down the bowl as needed. 

Step 5

Carefully pour the batter over the peaches and use an offset spatula to smooth the top. Bake for about 60 minutes, until the cake is golden and firm to the touch and the blade of a sharp knife inserted in the center comes out clean (start testing after about 45 minutes). Let cool on a rack for 15 minutes, then carefully run an offset spatula around the pan ring, then take off the ring. Place a 10″ or 12″ serving dish over the cake and invert it. Lift off the pan bottom and gently peel away the parchment. Serve warm or at room temperature with ice cream or cold with whipped cream if desired.