Blistered Cherry Tomato and Grape Galette
A sweet and savory galette loaded with heirloom cherry tomatoes and grapes with goat cheese and ricotta in a parmesan herbed crust.
Servings 8 servings
Calories 309kcal
Equipment
Ingredients
Crust
- 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 very cold unsalted butter (1 stick), cubed
- 1 ½ teaspoons apple cider vinegar
- 5 tablespoons cold white grape juice or water
Filling
- 1 tablespoon olive oil
- 3 cups cherry tomatoes or grape tomatoes
- 2 cups red and/or green seedless grapes
- Salt and pepper
- 4 ounces goat cheese , softened
- ½ cup ricotta cheese
- 1 lemon , zested
- 1 tablespoon fresh basil , sliced thinly
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon nutmeg freshly grated
- ¼ cup parmesan cheese , freshly grated, plus 1 tablespoon
- 1 egg , slightly beaten with 1 teaspoon of water
Instructions
Crust
- 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.
Filling
- 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.
Assembly
- 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 egg wash generously over folded crust. Sprinkle crust with remaining tablespoon of parmesan cheese and a couple turns of the peppermill.
- Bake 30 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.
Nutrition
Serving: 1 serving | Calories: 309kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Cholesterol: 65mg | Sodium: 234mg | Potassium: 297mg | Fiber: 3g | Sugar: 8g | Vitamin A: 926IU | Vitamin C: 22mg | Calcium: 83mg