Fresh Grape & Almond Galette

A galette is the free-form French cousin of a pie, baked without a tin for a rustic, golden edge. This version folds juicy green and red grapes with honey and lemon into an almond-kissed crust for a simple late-summer dessert.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 340 cal
• 6g protein
• 42g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup almond flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 8 tablespoons cold unsalted butter
• 4 to 5 tablespoons ice water
• 3 cups seedless green and red grapes
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1/3 cup sliced almonds
• 1 egg
• 1 tablespoon turbinado sugar
• 1 teaspoon minced fresh rosemary
• 1/8 teaspoon pinch flaky salt

Instructions

1. 1In a large bowl whisk together the all-purpose flour, almond flour, granulated sugar, and salt. Cut the cold butter into small cubes and work it in with a pastry blender or fingertips until pea-sized pieces remain.
2. 2Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Pat into a disk, wrap, and chill at least 45 minutes.
3. 3Meanwhile, halve the grapes if large. Toss them in a bowl with lemon juice, lemon zest, honey, cornstarch, and minced rosemary so the fruit glistens and the starch coats evenly. Let sit 10 minutes.
4. 4Preheat the oven to 400°F and line a baking sheet with parchment. On a lightly floured surface roll the chilled dough into a rough 12-inch circle about 1/8-inch thick; transfer to the sheet.
5. 5Mound the grape mixture in the center, leaving a 2-inch border all around. Fold the bare dough edges up and over the fruit in loose pleats, pressing gently so they stay put.
6. 6Scatter sliced almonds over the exposed fruit and along the crust folds. Beat the egg with a splash of water and brush the crust generously. Sprinkle turbinado sugar and flaky salt over the crust.
7. 7Bake until the crust is deep golden and the grape juices bubble thickly in the center, 35 to 40 minutes. Rotate the pan halfway for even browning.
8. 8Cool the galette on the sheet at least 20 minutes so the juices set. The fruit should look jammy yet still hold distinct grape shape.
9. 9Slice into wedges and serve warm or at room temperature. A final light drizzle of honey just before plating keeps the harvest sweetness bright.