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Serves
4 as main, 6 as appetizer
Author Notes
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. 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. —Beautiful, Memorable Food
Ingredients
- For the crust
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1/2
stick cold, unsalted butter, cut into small pieces
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1 cup
all purpose flour
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1 pinch
salt
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3 tablespoons
ice water
- Preparing Grape, Feta and Caramelized Onion Filling and Assembling the Galette
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1
medium onion, sliced thinly
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1 cup
feta, crumbled coarsely by hand
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1 teaspoon
fresh rosemary, minced
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1 and 1/2 cups
mixed green and red grapes
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2 pinches
freshly ground black pepper
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2 pinches
fine Kosher salt
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1 splash
olive oil
Directions
- For the crust
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Cut together butter pieces and flour with a pastry cutter or food processor until you have a coarse meal. Add salt.
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Stir with fork/process continuously while slowly adding water, 1 Tablespoon at a time, until the dough sticks to itself.
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Form into a ball of dough, then roll out onto a flour-dusted surface into a 10 or 11 inch round.
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Transfer rolled out dough onto a parchment paper-lined baking sheet, and add prepared filling (below).
- Preparing Grape, Feta and Caramelized Onion Filling and Assembling the Galette
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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.
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Scatter cooled caramelized onions in the center of the prepared dough circle, leaving about a one inch rim of uncovered dough all around. (This will be used to fold into a crust later.)
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Scatter grapes in a single layer over the onions.
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Mix crumbled feta and minced rosemary with a spoon, then scatter over and in between the grapes.
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Now fold over the rim of uncovered dough to encase the filling, slightly overlapping each segment.
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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.
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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.
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