Makes 1 9-inch galette
Grape and Goat Cheese Galette
1 cup all-purpose flour, plus more for work surface
1/4 cup fine-ground cornmeal, plus more for work surface
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes
1/4 cup ice water
Grape and Goat Cheese Filling
8 ounces goat cheese, softened
2 tablespoons honey
2 sprigs fresh rosemary
1 pound Welch’s® Fresh Concord grapes
freshly cracked black pepper
Combine flour, cornmeal, salt, and sugar in the bowl of a food processor. Pulse several times to combine, before adding butter. Process until the mixture resembles coarse meal, about 10 seconds — at this point it’s desirable to have a couple pea-sized butter cubes in the mixture.
With the machine running, pour ice water in a slow steady stream, until the dough just holds together. DO NOT PROCESS FOR MORE THAN 30 SECONDS, or dough will be over-kneaded and hard to work with!
Lay out a large piece of plastic wrap on a clean work surface. Turn out the dough onto the plastic wrap, and work quickly to bring the dough together into a small mound, handling it as little as possible.
When you’ve got a mound (it’s okay to have a couple stray pieces), wrap the plastic around the mound. Flatten with the back of your palm and freeze for at least 10 minutes, until slightly hardened.
Grape and Goat Cheese Filling and Putting It All Together
Preheat the oven to 375˚F. Prepare a baking tray by lining with parchment paper.
Dust a clean work surface with a combination of all-purpose flour and cornmeal. Roll out the chilled dough to a 12-inch round, about 1/8 inch thick. If the dough sticks to the work surface or your rolling pin, freeze for another 5 to 10 minutes or so. Transfer the dough to a large, parchment-lined baking sheet and refrigerate until ready to use.
In a medium bowl whisk together goat cheese, honey, and leaves from 2 sprigs of fresh rosemary. Spread the goat cheese mixture over the rolled out dough, leaving a 2-inch border all the way around the circle.
Mound Concord grapes over the goat cheese mixture. Fold border over the fruit mound, overlapping when necessary and pressing gently to adhere to the folds.
Crack open 1 egg in a small bowl and gently whisk. Brush the crimped border of the galette with the beaten egg.
Bake for 40 minutes or until the crust is golden and the filling is bubbling. Once the galette is ready, transfer the baking tray with the galette to a wire rack. Allow it to cool slightly before garnishing with salt, pepper, and olive oil. Serve warm.