Grape & Late Tomato Fruit Galette

Rustic French galettes fold pastry around seasonal fruit without a tin, celebrating imperfect edges. This one pairs seedless grapes with late tomatoes, lemon zest, and thyme for a bright sweet-savory dessert.

Serves 6 · 35 min prep · 40 min cook

Estimate for one serving

• 285 cal
• 4g protein
• 36g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp plus 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter, cubed
• 3 to 4 tbsp ice water
• 1 1/2 cups seedless red or black grapes, halved
• 1 cup ripe late-season tomatoes (cherry or small Roma), halved or sliced
• 1 tsp fresh lemon zest
• 1 tsp fresh thyme leaves
• 1 tbsp cornstarch
• 1 egg, beaten for wash
• 1 tbsp coarse sugar for sprinkling
• optional honey for drizzling

Instructions

1. 1In a bowl stir together the flour, sugar, and salt.
2. 2Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized bits remaining.
3. 3Drizzle in ice water a tablespoon at a time, tossing with a fork until the dough just holds together when pressed; do not overwork.
4. 4Pat into a disk, wrap, and chill at least 30 minutes.
5. 5Meanwhile toss the halved grapes and tomatoes with the remaining sugar, lemon zest, thyme, and cornstarch; let sit 10 minutes so juices begin to release.
6. 6Preheat the oven to 400°F and line a baking sheet with parchment.
7. 7On a lightly floured surface roll the dough into a rough 12-inch circle about 1/8-inch thick; transfer to the prepared sheet.
8. 8Spoon the fruit mixture into the center, leaving a 2-inch border all around; fold and pleat the border up over the fruit, leaving the center open.
9. 9Brush the crust with beaten egg and sprinkle generously with coarse sugar.
10. 10Bake 35 to 40 minutes until the crust is deep golden and the fruit is bubbling and jammy at the edges.
11. 11Cool on the sheet for 15 minutes so the juices set slightly.
12. 12Drizzle lightly with honey if desired, slice into wedges, and serve warm or at room temperature.
13. 13The sweet-savory balance of grapes and late tomatoes makes this free-form tart feel both familiar and unexpected.