I’m not one to make fussy pastries (though I am an avid consumer of them!), but a tart you will find me making often in my home is a galette, or rustic, freeform tart (other examples: my Summer Farmers’ Market Fruit Galette and my Biscoff Banana and Pear Galette). Most often, I make these out of fruit, for a lighter and simpler version of a fruit tart. For this recipe, I took the inspiration from the flavors of the Mediterranean. In this savory galette, I’m playing off the sweetness of mixed green and red grapes and caramelized onions with the brininess of feta. The oven-roasting of the grapes transforms their sweetness into a mellower taste not unlike roasted tomatoes. It’s our “summer” now in San Francisco, so this is a great time to enjoy this galette for a satisfying vegetarian meal, served with a simple arugula salad.
Serves 4 as main, 6 as appetizer
- 1/2 stick cold, unsalted butter, cut into small pieces
- 1 cup all purpose flour
- 1 pinch salt
- 3 tablespoons ice water
- Cut together butter pieces and flour with a pastry cutter or food processor until you have a coarse meal. Add salt.
- Stir with fork/process continuously while slowly adding water, 1 Tablespoon at a time, until the dough sticks to itself.
- Form into a ball of dough, then roll out onto a flour-dusted surface into a 10 or 11 inch round.
- Transfer rolled out dough onto a parchment paper-lined baking sheet, and add prepared filling (below).
- 1 medium onion, sliced thinly
- 1 cup feta, crumbled coarsely by hand
- 1 teaspoon fresh rosemary, minced
- 1 and 1/2 cup mixed green and red grapes
- 2 pinches freshly ground black pepper
- 2 pinches fine Kosher salt
- 1 splash olive oil
1. Preheat oven to 350F. Caramelize onions in a small frying pan over low-medium heat with a tiny bit of olive oil and a pinch of salt. Stir every five minutes, adding a spoonful of water as needed if the onions begin to dry out. This should take about 30 minutes. After the onions are caramelized, allow to cool to lukewarm before proceeding with the next steps.
3. Scatter grapes in a single layer over the onions.
4. Mix crumbled feta and minced rosemary with a spoon, then scatter over and in between the grapes.
5. Now fold over the rim of uncovered dough to encase the filling, slightly overlapping each segment.
6. Lightly brush the crust with a small amount of cold water. Sprinkle a pinch of salt and freshly ground black pepper on the water-glazed crust and over the galette filling. Drizzle a small amount of olive oil over the filling.
7. Bake in preheated 350F oven for 40-45 minutes, until crust is golden and cheese starts to brown. Allow to cool for 15 minutes before serving.
Thanks for coming by! If you enjoyed this post, please leave a comment and/or share it with your friends. What are your favorite vegetarian entrees? Have you made other savory recipes using roasted grapes?
spicebox travels 
This looks so delicious! Thank you for the recipe!
Thanks for coming by! I hope you enjoy it– I think it’s a good transitional dish from summer to fall, either as a vegetarian main or a side dish.
This looks scrumptious. I never thought about baking grapes with Feta! Need to find a place in this city with Feta Cheese!
May be a difficult find– let me know if you find any or a good substitute!
What a perfect thing to eat. Grapes and feta cheese go well together and with dough and caramelized onions? Swoon.
thanks!
I love galettes but have never attempted to make them at home. I will have to try this recipe, looks so easy! Thanks for sharing.
It is very easy, and you could even sub store-bought pie crust if you’re in a pinch. Nice to see you! How is everything? Hope to see you back in #LetsLunch.
This looks amazing, and I bet you can just eat it cold. I WILL be using store-bought pie crust when I try it, I’m always in a pinch in this regard… 😦
It’s great hot or warm, cold should be fine too. Glad you’re intrigued!