Grape Tomato Fruit Galette

Serves 6 · 40 min prep · 40 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 3 Tbsp plus 2 Tbsp granulated sugar
• 1/2 tsp fine sea salt
• 8 Tbsp cold unsalted butter
• 3–4 Tbsp ice water
• 1 pint grape tomatoes
• 1 cup seedless red grapes
• 1 Tbsp fresh lemon juice
• 1 Tbsp cornstarch
• 1 tsp fresh thyme leaves
• 1 egg
• 1 Tbsp coarse sugar for sprinkling
• 2 Tbsp honey for drizzling

Instructions

1. 1In a food processor pulse the flour, sugar, and salt. Add the cold butter cut into cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. 2Drizzle in ice water a tablespoon at a time, pulsing just until the dough begins to clump. Turn it out, press into a disk, wrap, and chill for at least 30 minutes.
3. 3Meanwhile halve the grape tomatoes and grapes. Toss them in a bowl with the remaining sugar, lemon juice, cornstarch, and thyme until everything is lightly coated and glossy.
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 it carefully to the sheet.
5. 5Pile the tomato-grape mixture in the center, leaving a 2-inch border all around. Fold the dough edges up and over the fruit, pleating as you go so the filling is snugly cradled but still visible in the middle.
6. 6Beat the egg with a splash of water and brush the pastry border generously. Sprinkle the crust with coarse sugar for sparkle and crunch.
7. 7Bake for 35–40 minutes until the crust is deep golden brown and the fruit juices are bubbling thickly in the center. The tomatoes should look collapsed and jammy.
8. 8Cool the galette on the sheet for 15–20 minutes so the juices set. Just before serving, drizzle the warm fruit with honey and cut into wedges.