Roasted Grape & Honey Crostata

Serves 6 · 25 min prep · 40 min cook

Ingredients

• 1 round (about 12 oz) store-bought or homemade pie dough
• 2 cups seedless red grapes
• 1 large firm apple (Honeycrisp)
• 1 small delicata squash
• 3 tbsp honey
• 1 tsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1 tsp minced fresh rosemary
• 2 tbsp all-purpose flour for dusting
• 1 large egg
• 1 tbsp turbinado sugar
• 1/4 tsp pinch of flaky sea salt
• 1 tbsp melted unsalted butter

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment. Halve the grapes and toss them with half the honey, the lemon zest, cinnamon, and salt so they start to release juice.
2. 2Slice the delicata squash in half, scoop the seeds, and cut into thin half-moons (skin on is fine). Core the apple and cut into thin wedges. Toss both with the remaining honey, lemon juice, and minced rosemary.
3. 3On a lightly floured surface roll the dough into a rough 12-inch circle one-eighth inch thick. Transfer it carefully to the prepared sheet.
4. 4Arrange the apple wedges and squash slices in the center, leaving a 2-inch border all around. Scatter the seasoned grapes over and the fruit so everything looks abundant.
5. 5Fold the dough border up and over the filling in loose pleats, pinching gently so it holds. Brush the crust with the beaten egg and sprinkle with turbinado sugar.
6. 6Drizzle any remaining honey mixture and the melted butter over the exposed fruit. Bake for 35 to 40 minutes until the crust is deep golden and the grapes have blistered and collapsed into jammy pockets.
7. 7Cool the crostata on the sheet for at least 15 minutes so the juices set. The squash should be tender and lightly caramelized at the edges.
8. 8Slice into wedges and finish with a final pinch of flaky salt and an extra drizzle of honey if desired. Serve warm or at room temperature.