Lightly spiced and with the natural sweetness of the apples and grapes with a golden, flaky crust this galette has all the homey goodness of a classic apple pie.
Prepare the pastry: Using a food processor fitted with a steel blade, pulse the flour, sugar and salt a few times until combined. Add the butter and pulse until the butter is the size of peas, about 12-15 times. Add the ice water and pulse to combine, stopping just before the dough becomes a solid mass. Turn the dough onto a floured surface and press into a disk. Wrap with plastic wrap and refrigerate for at least one hour (can be prepared the day before).
Fill and bake: Preheat your oven to 400ºF. While the oven preheats, toss the filling ingredients together in a large bowl.
Roll the pastry dough into an 11- to 12-inch circle on a lightly floured surface. Transfer to a baking sheet lined with parchment paper or silicone mat.
Arrange the filling ingredients on top of the dough leaving a 1 - 1 1/2 inch border all around. Fold the border over the fruit mixture, pleating to make a circle. Brush the surface of the dough with the egg and sprinkle with turbinado sugar if using.
Bake for 35 minutes (rotating the pan halfway through) or until the dough is golden and the inside bubbly. Serve warm or at room temperature.
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