Grape & Apple Galette

A galette is the free-form French cousin of pie, baked open without a tin for a rustic, golden edge. This version folds tart apple and juicy grapes with a whisper of cardamom into buttery pastry for an easy, bakery-style dessert.

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 285 cal
• 4g protein
• 38g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp plus 1 tbsp granulated sugar
• 1/4 tsp salt
• 8 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 2 cups seedless green and red grapes
• 1 large tart apple
• 1 tsp fresh lemon zest
• 1 tbsp cornstarch
• 1/4 tsp ground cardamom
• 1 egg
• 1 tbsp coarse sugar
• for garnish fresh mint leaves

Instructions

1. 1In a large bowl whisk together the flour, three tablespoons of the sugar, and salt.
2. 2Cut the cold butter into cubes and rub it into the flour with your fingertips until pea-sized pieces remain.
3. 3Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when pinched.
4. 4Pat the dough into a disk, wrap, and chill 30 minutes while you prep the fruit.
5. 5Halve the grapes and thinly slice the apple; toss both with the remaining sugar, lemon zest, cornstarch, and cardamom.
6. 6On a lightly floured sheet of parchment roll the dough into a rough 12-inch circle about 1/8-inch thick.
7. 7Pile the fruit mixture in the center, leaving a 2-inch border all around.
8. 8Fold the border up and over the fruit in loose pleats, pressing gently so it stays put.
9. 9Transfer the parchment with the galette onto a baking sheet; beat the egg and brush it over the crust, then sprinkle with coarse sugar.
10. 10Bake at 400°F for 35 to 40 minutes until the crust is deeply golden and the fruit juices bubble thickly.
11. 11Cool on the sheet 15 minutes so the filling sets.
12. 12Scatter torn mint leaves over the top, slice into wedges, and serve warm or at room temperature.