A galette is a freeform tart that you can fill with almost any fruit you like. Fall grapes are a perfect choice—you can use one or more varieties, including intensely flavored concord grapes, as long as they’re seedless or you take the time to remove the seeds with the tip of a paring knife after halving them.
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.
Yields 8 servings