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Roasted Grape Galette
Posted By Nicole On June 20, 2011 @ 2:20 pm In Pie and Tart Crusts,Recipes,Tarts | 4 Comments
Grapes are a fruit that most of us simply eat straight out of the bowl, or wait until they turn into raisins and use them in baking. But there is another good use for grapes. They can easily be roasted and become even sweeter and more tender after a short time in the oven. Roasted grapes are delicious on their own or on top of ice cream, or when used in a tart filling, as they are in this Roasted Grape Galette.
Galettes are rustic looking fruit tarts that are easy to make and a great way to showcase fresh fruit. This one starts with a homemade pie crust that is folded up around a generous number of fresh red grapes, and is then baked until the grapes are incredibly sweet and the pastry is crisp and flaky. I toss my grapes in a little bit of cornstarch and a tiny amount of red wine (or grape juice) just to try to catch any juices that might leak out while the grapes are roasting in the oven and keep the inside the galette’s crust.
The key to a great galette is having a very flaky pastry dough to work with. Pie crust is sturdier than puff pastry and has less of a tendency to get soggy, even when you fill it with a very juicy fruit. You can use a storebought crust, but you will definitely have a better result with a good homemade one. You can get some tips here on making your pie dough even flakier. With a good crust, you’ll really get the contrast between crisp, buttery pastry and juicy, sweet filling.
This galette is best served the day it is made, as the juice from the grapes will cause the crust to soften a bit if it is stored overnight. Fortunately, the pie dough can be prepared a day or two in advance and kept in the fridge, so you can assemble the tart shortly before serving. Be careful when you’re rolling out the dough so that you don’t get any tears in the pastry that could let excess grape juice leak into the oven during baking and you get all that flavor in the finished tart.
Roasted Grape Galette
pastry for one 9-inch pie crust (recipe below), chilled
16-oz red grapes (1-2 large bunches)
1 tbsp red wine or grape juice
1 tbsp cornstarch
2 tbsp coarse sugar
Preheat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.
On a large, lightly floured surface, roll out pie crust into a large circle 10-12 inches in diameter. Transfer crust to prepared baking sheet and lay flat.
In a medium bowl, toss grapes with wine/juice and cornstarch. Spoon about 3/4 of the grapes into the center of the pie crust, arranging them in as close to a single layer as possible and leaving a 1 1/2-inch border around the edge of the grapes. Fold up that extra edge of pie dough, covering about 1-inch of the grape filling all the way around the galette. Pile remaining grapes into the center of the tart.
Sprinkle grapes and tart crust with sugar.
Bake for 25-30 minutes, until pastry is a deep golden brown.
Allow tart to cool for at least 10 minutes before serving.
Serve warm or at room temperature.
Single Pie Crust
1 1/3 cups all purpose flour
1 tbsp sugar
1/2 tsp salt
6 tbsp butter, chilled and cut into pieces
4-6 tbsp ice water
Whisk together flour, salt and sugar in a large bowl. Rub in butter (you can also use half butter, half shortening) with your fingertips, pressing it into the flour mixture and breaking it up, until mixture resemble very coarse sand and no pieces larger than a large pea remain. Using a fork, stir in ice water until dough almost comes together into a ball. Press dough into a ball with your hands and wrap in plastic.
Chill for at least 30-60 minutes before using.
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