Take a break from traditional holiday pies and try this grape tart instead. The grapes become tender and intensely juicy in the oven. Floral, slightly bitter marmalade helps to bind the filling and balance the fruit. Let the galette sit at room temperature while you complete your holiday prep so the juices can thicken. Warm in a 300°F oven for 10 minutes before serving.
- 3.4 ounces all-purpose flour (about 3/4 cup)
- 3.1 ounces whole-wheat flour (about 2/3 cup)
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt, divided
- 5 1/2 tablespoons unsalted cold butter, cut into 1/2-in. pieces
- 1/4 cup plain low-fat yogurt
- 3 tablespoons whole milk
- 1/3 cup orange marmalade
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon black pepper
- 1 1/2 pounds seedless red grapes (about 3 cups)
- 1 large egg white, lightly beaten
- 1 tablespoon powdered sugar
How to Make It
Combine flours, granulated sugar, and 1/2 teaspoon salt in the bowl of a food processor; pulse 3 to 4 times to combine. Add butter; pulse 8 to 10 times or until mixture resembles coarse meal. Add yogurt and milk; pulse 20 times or until pea-size lumps form and dough begins to pull away from the sides of the bowl. Turn dough out onto a work surface, and shape into a 6-inch disk. Cover with plastic wrap; refrigerate for 2 hours or overnight.
Preheat oven to 425°F.
Combine marmalade and cornstarch in a large bowl, stirring with a whisk. Add remaining 1/4 teaspoon salt, black pepper, and grapes, stirring to coat.
Unwrap dough; place on a large piece of lightly floured parchment paper. Roll dough to a 15-inch circle. Place parchment paper with dough on a baking sheet. Spoon grape mixture onto dough, leaving a 2-inch border. Fold edges of dough over filling to partially cover. Brush edges of dough with egg white. Bake at 425°F for 25 minutes or until crust is golden brown. Let stand at room temperature 30 minutes. Sprinkle with powdered sugar. Cut galette into 8 wedges.