The Grape Galette

10.2.18

Imagine me in a giant sandwich board ringing a bell screaming “IT’S CONCORD GRAPE SEASON! THE SEASON OF CONCORD GRAPES IS UPON US!” Because that’s how excited I am about it, and because I feel like people need to know.  I’ve made a grape pie in the past but decided this time around I’d use the rustic charm of a galette as my grape dessert vehicle.  I forgot just how delicious it is.  In case you’re in need of a lesson, Concord grape is the grape flavor you think about when it comes to grape soda, Kool-Aid, DumDums, Laffy Taffy or any other grape flavored treats you’ve enjoyed in your life.  The amazing thing is, that Concord grapes truly taste and smell like that artificial flavor placed in all those sugary treats.  Except these are real.  And they’re perfectly tart, and even possess a slight effervescence.  I find the aroma delightful, and as I enjoyed a piece of this galette for breakfast, I was reminded why I anticipate these few weeks where I can grab Concord grapes at my grocery store by the quartful.  I am going to urge you to try it out, try something new and different, and make a grape dessert.  Surprise everyone. People look at me weird when they go to take a bite, and then I watch their face light up, another one converted. Or make this for the first time just for you, and discover what you’ve been missing out on. You can thank me later. 

The Grape Galette

Ingredients

For the Crust

• 1 1/4 cups of flour
• 1/2 tsp salt
• 1 Tbsp sugar
• 1/2 cup butter, cubed and cold
• 2-3 Tbsp ice cold water
• 1 egg, lightly beaten for wash

For the Filling

• 2 quarts Concord grapes
• 1 Tbsp cornstarch
• 1/4 cup sugar
• zest and juice from 1 lemon

Instructions

For the Crust

• Add flour, salt, and sugar into food processor and pulse a few times to combine
• Add in half of the butter, pulse to create coarse crumbs, repeat with second half of butter
• Slowly add in water until dough begins to come together, dump dough onto plastic wrap and pat together into a disc, wrap tightly with plastic wrap, chill for at least one hour but overnight recommended

For the Galette

• Separate the grape skins from the pulp by lightly squeezing, the pulp should pop right out, place skins in a medium bowl and the pulp in a small saucepan
• Place saucepan over low-medium heat and allow to break down, 5-10 minutes, stir gently and mash occasionally
• Pour pulp through a sieve into the bowl with the skins, allow to cool
• Once cool, preheat oven to 400 degrees
• Add in cornstarch, sugar, lemon zest and juice into grape skin and pulp mixture, stir to combine
• Allow crust to sit 5-10 minutes before placing on well floured Silpat or parchment paper and rolling into a circle about 12-15″
• Carefully pour filling into the center of the pie crust and gently spread, leaving a 1″ border
• Fold border over and brush with beaten egg
• Transfer galette on parchment to baking sheet and bake for 35-45 minute, filling should be just set and bubbling, the crust should be golden brown
• Allow to cool before serving, but can still be enjoyed warm and a la mode!