Roasted Grape & Honey Crostata

Serves 6 · 20 min prep · 55 min cook

Ingredients

• 1 disc store-bought or homemade pie dough
• 3 cups red seedless grapes
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1 large egg
• 1 tbsp coarse sugar
• 1/8 tsp pinch of salt
• 1 tbsp unsalted butter

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. 2Toss the grapes on the sheet with honey, lemon juice, vanilla, and salt until evenly coated.
3. 3Roast the grapes for 18 to 22 minutes, shaking the pan once, until they look blistered, jammy, and release syrupy juices; set aside to cool slightly.
4. 4On a lightly floured surface, roll the dough into a rough 12-inch circle about 1/8-inch thick and transfer it carefully to a second parchment-lined baking sheet.
5. 5Sprinkle the flour and granulated sugar over the center of the dough, leaving a 2-inch border all around.
6. 6Spoon the roasted grapes and their juices into the center, mounding gently so they stay inside the border.
7. 7Fold the dough border up and over the fruit in loose pleats, pinching lightly where needed so the crostata holds its shape.
8. 8Beat the egg with a splash of water and brush it over the exposed crust; scatter coarse sugar on top and dot the fruit with small bits of butter.
9. 9Bake at 400°F for 28 to 35 minutes until the crust is deep golden brown and the filling is bubbling vigorously.
10. 10Cool the crostata on the sheet for at least 20 minutes so the juices thicken.
11. 11Slide onto a serving board, drizzle with a little extra honey if desired, and cut into wedges.
12. 12Serve warm or at room temperature as a shareable weekend dessert platter.