Fresh Apple & Grape Galette

A galette is the free-form French cousin of pie, baked flat without a tin so the fruit can shine. This one folds Honeycrisp apples and seedless grapes into a buttery crust with honey, lemon, and a whisper of cinnamon.

Serves 6 · 35 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 42g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1½ cups all-purpose flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 10 tablespoons cold unsalted butter
• 4 to 5 tablespoons ice water
• 3 medium Honeycrisp or Gala apples
• 1½ cups red or black seedless grapes
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1 tablespoon turbinado sugar
• for garnish fresh mint leaves

Instructions

1. 1In a large bowl whisk together the flour, two tablespoons of the granulated sugar, and the salt.
2. 2Cut the cold butter into small cubes and work it into the flour with a pastry blender or fingertips until pea-sized pieces remain.
3. 3Drizzle in ice water one tablespoon at a time, tossing gently until the dough just holds together when pinched; do not overwork.
4. 4Pat the dough into a disk, wrap, and chill at least 30 minutes so the butter firms up.
5. 5Meanwhile core and thinly slice the apples about ⅛-inch thick and halve the grapes.
6. 6Toss the fruit with lemon zest, lemon juice, honey, cinnamon, and the remaining granulated sugar; set aside to macerate briefly.
7. 7Preheat the oven to 400°F and line a large baking sheet with parchment.
8. 8On a lightly floured surface roll the chilled dough into a rough 12-inch circle about ⅛-inch thick and transfer it to the prepared sheet.
9. 9Arrange the apple slices in loose overlapping circles, leaving a 2-inch border, then nestle the grape halves among them.
10. 10Fold the border up and over the fruit in casual pleats, pressing lightly so it stays put.
11. 11Beat the egg with a splash of water and brush the crust generously; sprinkle the crust with turbinado sugar for crunch.
12. 12Bake 35 to 40 minutes until the crust is deep golden and the fruit juices bubble thickly in the center.
13. 13Cool on the sheet at least 15 minutes so the juices set, then finish with torn fresh mint leaves and serve warm or at room temperature.