Going gaga over this Blistered Cherry Tomato and Grape Galette with whipped ricotta and goat cheese all swaddled in a savory herb crust.
I was clearly undecided on which way to go with this late summer galette. Sweet? Or, savory? Then I figured, why decide! Combining slightly tart heirloom cherry tomatoes with super-sweet grapes, a tangy cheese mixture and an herbed up crust set the stage for an uber-flavorful galette. It’s worth giving the tomatoes and grapes a quick sauté in a hot skillet to concentrate their flavors and allow them to release some liquid so the galette doesn’t get soggy when baking. Aren’t they pretty!?!
The crust is a cinch to mix up in a food processor. One of the keys to a successful crust is blending in really cold pieces of butter into the dry ingredients. Here, we combined flour with cornmeal and added dried sage and thyme for some amped up flavor. The butter will resemble pebble-size bits when processed and will puff up in the oven creating a tender, flaky, you-could-eat-all-day kind of crust.
For a note of sweetness in the sweet n’ savory theme, I used cold white grape juice as the binding liquid for the dough in lieu of traditionally used water. You’re in good shape when the dough begins to ball up to one side of the processor bowl. Turn the dough onto a floured surface, knead a couple times to bring it together, and shape into a disc. Wrap in plastic and let it chill for at least 45-60 minutes.
While the dough is chilling, you can whip up the cheese mixture that’s laced with lemon zest, fresh basil, and thyme. This cheesy layer acts as a barrier between the tomato-grape mixture and the crust to keep it crisp. Once the tomatoes and grapes are mounded atop the cheese, fold over the edges to encase the filling. Galettes are meant to be perfectly imperfect so don’t sweat the inevitable asymmetry.
Magic happens once again in the oven as the crust puffs and crisps, and the tomatoes and grapes blister and brown to perfection while nestled in pillowy, whipped cheese. The best part is the burst of deliciousness that comes with each and every bite. Enjoy!
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 tablespoons 1 stick very cold unsalted butter, cubed
- 1 ½ teaspoons apple cider vinegar
- 5 tablespoons cold white grape juice
- 1 tablespoon olive oil
- 3 cups heirloom cherry or grape tomatoes
- 2 cups red and/or green seedless grapes
- Salt and pepper
- 4 ounces fresh goat cheese, softened
- ½ cup whole milk ricotta cheese
- Zest of 1 lemon
- 1 tablespoon fresh basil, sliced thinly sliced thinly
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon freshly grated nutmeg
- ¼ cup freshly grated parmesan cheese, plus 1 tablespoon
- 1 egg, slightly beaten with 1 teaspoon of water
Place flour, cornmeal, sage, thyme, salt and pepper into bowl of a food processor. Pulse until combined. Add cubed butter, and pulse until mixture resembles coarse meal. In a small bowl, add vinegar to grape juice. With machine running, slowly add the vinegar/grape juice mixture. Dough will begin to pull away from the sides of the bowl when combined. Transfer to floured work surface and gently knead a few times to form into a 6-inch disc. Wrap in plastic and chill at least 1 hour and up to 2 days.
In a large sauté pan, heat olive oil over medium-high heat. Add tomatoes and grapes. Sprinkle with salt and pepper. Cover pan and stir occasionally for 3-5 minutes until tomatoes’ and grapes’ skin start to blister and brown a bit. Transfer to a plate to cool.
Meanwhile, in a medium bowl, beat goat cheese, ricotta cheese, and lemon zest with a handheld electric mixer until well combined. Mix in basil, thyme, and nutmeg. Season with salt and pepper. Set aside.
Let dough sit out on counter 20 minutes or so before assembling (it may need more time if refrigerated overnight or longer). Preheat oven to 400°F. On a floured surface, roll out dough into a 12-inch circular shape, about ¼-inch thick. Galettes are meant to be imperfect so don’t sweat it if it’s not uniform. Transfer rolled dough onto a parchment paper lined, rimmed baking pan either via a rolling pin or gently folding into quarters then unfolding onto pan. Spread cheese mixture over dough, leaving about a 2-inch border. Pile tomato-grape mixture on top of cheese with a slotted spoon or your hands, leaving excess liquid on the plate. Sprinkle ¼ cup parmesan over tomatoes and grapes. Gently pleat the crust over the filling as you go to seal the filling inside the dough. The center will be open.
Brush the egg wash generously over folded crust. Sprinkle crust with remaining tablespoon of parmesan cheese and a couple turns of the peppermill. Bake 30-35 minutes, until crust is puffed and golden brown, and tomatoes and grapes are blistered but still hold their shape. Remove from oven and let cool 15 minutes. Garnish with additional thyme and basil. Cut into wedges and serve. Enjoy warm or at room temperature.
*Recipe developed from several sources