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.
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?