Grape Blueberry Galette
A rustic grape blueberry galette with a flaky all-butter crust and a jammy filling. An easy, delightful dessert.
Ingredients
Dough:
- 155g (1¼ cups) all-purpose flour, plus more for surface
- 1 tbsp sugar, plus more for finishing (or use Turbinado sugar if you have it)
- 1 tsp kosher salt
- 142g (¾ cup) unsalted butter, cold
- 25g (1½ tbsp) heavy cream, cold
- 45g (3 tbsp) ice water, plus more as needed
- 1 egg beaten, for egg wash
Filling:
- 400g (2½ cups) seedless red grapes
- 130g (1 cup) blueberries
- ¼ cup granulated sugar
- ¼ cup cornstarch
- zest of 1 lemon
- pinch of salt
Instructions
Dough:
- Whisk flour, sugar, and salt in a medium bowl to combine.
- Cut half the butter into cubes and thinly slice the remaining half. Add to the bowl and toss to coat the butter. Using your fingers, quickly smash the cubes and slices into smaller, flat, pea-sized pieces.
- Drizzle in the heavy cream, mixing with a fork. Add the ice-cold water, one tablespoon at a time, mixing until the dough just starts to hold together in large clumps.
- Transfer the clumps to a piece of plastic wrap, leaving the dry bits in the bowl. Drizzle more ice-cold water into the dry bits, just until they hold together when squeezed in your hand. Add this to the dough on the plastic wrap.
- Wrap tightly into a square, pushing the dough into the into corners and pressing out any air pockets. Chill for 2 hours or overnight.
Filling:
- Add the grapes to a medium saucepan over medium-high heat. Press them down with the back of the spoon so they burst, and cook until they have broken down into juice, about 10 minutes. Transfer to a bowl and allow to cool completely.
- Preheat the oven to 425°F/ 220°C. Line a baking sheet with parchment paper.
- If the grapes have released too much juice, discard some of it. Whisk in the sugar, cornstarch, lemon zest, and salt to combine.
- Let the dough sit at room temperature for about 4 minutes to soften. On a lightly floured surface, roll it out into a ¼-inch-thick circle. Transfer the dough to the prepared baking sheet.
- Spoon the filling into an even layer in the center of the circle, leaving 2 inches of uncovered dough all around. Fold the edges over the filling, pleating as needed to encase it, applying enough pressure to seal.
- Brush the dough with the egg wash and sprinkle with sugar or turbinado sugar. Bake for 25-35 minutes, until the crust and bottom are golden brown. Serve.