Roasted Grape Galette

In French kitchens, a galette is a free-form tart whose rustic folded edges need no special pan. Here, seedless red grapes roast with thyme and lemon zest until jammy, then get a drizzle of honey and flaky sea salt.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 4g protein
• 42g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3 cups seedless red grapes
• 1 round prepared pie dough
• 3 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest
• 1 tsp fresh thyme leaves
• 1 large egg
• 1 tbsp turbinado sugar
• 2 tbsp honey
• pinch flaky sea salt
• for dusting all-purpose flour

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup and even browning.
2. 2Toss the whole grapes with granulated sugar, cornstarch, lemon zest, and thyme leaves until every grape is lightly coated and glossy.
3. 3Lightly flour a clean surface and roll the pie dough into a rough 12-inch circle about 1/8-inch thick; transfer it carefully to the prepared sheet.
4. 4Pile the seasoned grapes in the center of the dough, leaving a 2-inch border all so you can fold the edges up.
5. 5Fold the dough border up and over the fruit in loose pleats, pinching gently where the folds meet so the juices stay contained.
6. 6Beat the egg with a splash of water to make a simple egg wash and brush it generously over the exposed crust.
7. 7Sprinkle the turbinado sugar over the egg-washed crust for sparkle and crunch.
8. 8Bake for 35 to 40 minutes until the crust is deep golden brown and the grape juices are thick and bubbling through the open center.
9. 9Remove the galette from the oven and immediately drizzle the warm honey over the roasted grapes so it soaks in.
10. 10Scatter flaky sea salt across the top while everything is still hot.
11. 11Let the galette cool on the baking sheet for at least 15 minutes so the filling sets enough to slice cleanly.
12. 12Transfer to a board, cut into wedges with a sharp knife, and serve warm or at room temperature for easy weekend sharing.