Fresh Grape & Apple Galette

In French kitchens, a galette is a free-form tart with casually folded edges and no tin needed. Tart apples and juicy seedless grapes shine here, sweetened with honey and lifted by bright lemon zest in flaky butter pastry.

Serves 6 · 25 min prep · 30 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 38g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 cups all-purpose flour
• 10 tbsp cold unsalted butter
• 4 to 5 tbsp ice water
• 2 large tart apples
• 1.5 cups seedless grapes
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 1 large egg
• 1 tbsp coarse sugar
• 1/4 tsp pinch of salt

Instructions

1. 1In a bowl combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in ice water a tablespoon at a time, tossing with a fork until the dough just comes together; form into a disk, wrap, and chill 15 minutes.
3. 3Preheat oven to 400°F and line a baking sheet with parchment. Core and thinly slice the apples; halve the grapes.
4. 4On a lightly floured surface roll the dough into a rough 12-inch circle about 1/8-inch thick and transfer to the prepared sheet.
5. 5Arrange apple slices in overlapping concentric circles leaving a 2-inch border, then scatter halved grapes over and the apples.
6. 6Drizzle honey evenly over the fruit and sprinkle with lemon zest. Fold the dough border up and over the fruit, pleating as you go for a rustic edge.
7. 7Beat the egg lightly and brush it over the exposed crust; sprinkle the coarse sugar on the crust for sparkle and crunch.
8. 8Bake 28 to 32 minutes until the crust is deep golden and the fruit is bubbling and tender. Cool 10 minutes on the sheet before slicing.
9. 9Serve warm wedges so the juices mingle with the flaky pastry.