Grape, Rosemary, Honey and Hazelnut Frangipane Galette

 Crimson grapes rest upon hazelnut frangipane, as rosemary and honey weave through each fold—an orchard’s symphony wrapped in golden, rustic layers.

The epitome of cosy autumn baking, this rustic galette ticks all the boxes for flavour and texture. Simply served with Chantilly or ice cream, it is hard to stop at one slice

Created with my dear friend Aimee from @twiggstudios in Puglia

Galettes are so forgiving, allowing your hands to craft and shape as they please, not contrained by a tin, they bend and flex with the filling within.

Grapes, such an overlooked autumn fruit, roasting them intensifies their flavour, yielding their sweet nectar and concentrating their sweetness. The waft of rosemary and the nuttiness of the frangipane are the perfect foil to their sticky sweetness.

galette, fruit tart, roasted grapes, autumn dessert, fall dessert, sweet tart, fruit pie, fruit tart, sweet galette, grape recipes

Yield: 8-10

Author: Suze Morrison

Print

With ImageWithout Image

Grape, Rosemary, Honey and Hazelnut Frangipane Galette

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Crimson grapes rest upon hazelnut frangipane, as rosemary and honey weave through each fold—an orchard’s symphony wrapped in golden, rustic layers.The epitome of cosy autumn baking, this rustic galette ticks all the boxes for flavour and texture. Simply served with Chantilly or ice cream, it is hard to stop at one sliceCreated with my dear friend Aimee from @twiggstudios in Puglia

Ingredients

For the Pastry

• 340g plain flour
• 1 tsp salt
• 1 tosp caster sugar
• 250g butter cold from the fridge cut into cubes
• 120-160ml ice water

For the Filling

• 50g unsalted butter softened
• 50g caster sugar
• 50g ground roasted hazelnuts
• 1 egg
• Good pinch of salt
• Large bunch of red or black grapes
• Few sprigs of Rosemary
• Floral honey
• Mascarpone to serve
• Egg yolk for egg wash and Demerara sugar

Instructions

1. Make the pastry in advance.
2. Mix the flour, salt and sugar together.
3. Add the cold, diced butter and mix together and Flatten the chunks of butter by crushing and smearing them between the palms of your hands to create little sheets. (Alternatively, you can dump everything onto your worktop and press the butter down into the bench, with a rolling pin. I like this method as I have warm hands).
4. Make a well in the centre and add 120ml of the ice water, using your hands bring dough together to form a ball. (Add more water if needed). Cut the pastry in half and layer one on top of the other, flatten using your hands.
5. Cover and chill for about 1 hour. Preheat the oven to 180c
6. Whip the butter and sugar together then add the egg and mix. Add the ground hazelnuts and a pinch of salt.
7. Roll out the pastry into a large circle. Place on a piece of baking paper and spread frangipane in the middle of the pastry. Arrange grapes on top with a few sprigs of Rosemary. Fold the edges over and brush with an egg yolk and sprinkle with Demerara sugar. Bake for approx 45 minutes or until golden. To serve drizzle with honey and serve with a spoonful of mascarpone.

https://gourmetglow.co.uk/recipes/grape-rosemary-honey-galette

---

---