Recipe: Goat Cheese and Grape Galettes

Recipe: Goat Cheese and Grape Galettes

Emily Han
Sep 25, 2009

An overzealous grape-buying spree at the farmers' market last weekend led to the creation of this recipe. Autumn Royal, Flame, Crimson, Cabernet Sauvignon – all sweet and tart and wonderful, but after awhile we craved a change. And then we remembered how, when baked, the grape we think we know so well transforms into something plump and luscious and altogether new.

This recipe is a riff on our old Fig and Lavender Goat Cheese Galettes. We kept the galette dough and goat cheese (without lavender this time), replaced the figs with grapes, and added a few savory touches: pine nuts, rosemary, and black pepper.

This is a dessert for those who enjoy sweet-savory combinations. Baking grapes in the oven intensifies their flavor and sweetness, but the other creamy, warm, and spicy ingredients keep this from being cloying. Use a mixture of different grapes if you can; it will give the galette a more complex flavor and interesting appearance.

Goat Cheese and Grape Galettes
Makes 4 (7-inch) galettes

2 cups unbleached all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
7 tablespoons ice water

1 1/2 pounds grapes
3 tablespoons pine nuts, toasted
2 teaspoons finely chopped rosemary
Freshly cracked black pepper
8 ounces goat cheese, softened
2 teaspoons honey

1 tablespoon melted butter

To make dough
(Adapted from Alice Waters's Chez Panisse Fruit)




To make galettes

Preheat oven to 400°F.

Cut any large grapes in half; keep smaller ones whole. Combine grapes in a bowl with pine nuts, rosemary, and a couple generous cracks of black pepper.

In a separate bowl, combine goat cheese and honey.

Remove rolled-out dough from the refrigerator. Spread a fourth of the goat cheese mixture over each dough round, leaving a 1-inch border around the edge. Divide grape mixture between the galettes, mounding it on top of the goat cheese.

With cool hands, fold the dough border up over the grapes and form pleats. (Don't worry about making it perfect; galettes are meant to be free-form.) Brush dough with melted butter.


Related: Recipe: Fig and Lavender Goat Cheese Galettes

(Image: Emily Ho)

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