Take a break from traditional holiday pies and try this grape tart instead. The grapes become tender and intensely juicy in the oven. Floral, slightly bitter marmalade helps to bind the filling and balance the fruit. Let the galette sit at room temperature while you complete your holiday prep so the juices can thicken. Warm in a 300°F oven for 10 minutes before serving.

Emily Nabors Hall
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
31 mins
total:
2 hrs 45 mins
Yield:
Serves 8 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flours, granulated sugar, and 1/2 teaspoon salt in the bowl of a food processor; pulse 3 to 4 times to combine. Add butter; pulse 8 to 10 times or until mixture resembles coarse meal. Add yogurt and milk; pulse 20 times or until pea-size lumps form and dough begins to pull away from the sides of the bowl. Turn dough out onto a work surface, and shape into a 6-inch disk. Cover with plastic wrap; refrigerate for 2 hours or overnight.

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  • Preheat oven to 425°F.

  • Combine marmalade and cornstarch in a large bowl, stirring with a whisk. Add remaining 1/4 teaspoon salt, black pepper, and grapes, stirring to coat.

  • Unwrap dough; place on a large piece of lightly floured parchment paper. Roll dough to a 15-inch circle. Place parchment paper with dough on a baking sheet. Spoon grape mixture onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Brush edges of dough with egg white. Bake at 425°F for 25 minutes or until crust is golden brown. Let stand at room temperature 30 minutes. Sprinkle with powdered sugar. Cut galette into 8 wedges.

Nutrition Facts

266 calories; fat 8.7g; saturated fat 5.3g; mono fat 2.2g; poly fat 0.5g; protein 4g; carbohydrates 46g; fiber 2g; cholesterol 22mg; iron 1mg; sodium 206mg; calcium 42mg; sugars 24g; added sugar 10g.
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