As much as grapes are popular in many areas of the world, they are not often used in baking. It is understandable when it comes to large, thick skinned grapes with seeds, but less so with smaller, thin skinned and seedless ones. When I found such ones, I knew I wanted to incorporate them in some kind of cake.
To make things rustic and simple, I went with the option of Galette – a free style French tart. When I made the dough, I added some almond meal to it, which led to using almond butter as a filling. The grapes’ color brought lavender to mind, so I’ve decided to add some to the dough and filling as well. To make things even more aromatic, I added a small amount of maple syrup to the dough and filling, and also brushed the baked galette with it, when it came out of the oven. All these ingredients worked wonderfully together, and the Galette turned out very tasty. Try it and enjoy.
Notes:
* Baking is done in fairly low temperature, so that the grapes will keep their shape while baking and will not burst.
* I’ve used powdered sugar for the filling, as it contains a small amount of cornstarch, which absorbs some of the grapes juices. Don’t substitute it with regular sugar.
* Culinary grade lavender can be found at the spice section, or online.
* Make sure to use real maple syrup, not any artificial substitutes.
Makes: 8
Prep time: 15 minutes
Chilling time: 1 hour
Baking time: 40 minutes
For the dough:
Ingredients:
For the dough:
1¾ cups flour
¼ cup almond meal
1 Tbs sugar
¼ tsp salt
1 tsp edible dried lavender buds, crumbled (see notes)
1 stick (115 grams) butter, cold, cut into pieces
1 Tbs maple syrup
2-3 Tbs cold water
For the filling:
¼ cup unsweetened almond butter
¼ cup powdered sugar
½ tsp edible dried lavender buds, crumbled (see notes)
2 Tbs maple syrup
For the grapes:
2 cup seedless red grapes, washed and dried
1/3 cup powdered sugar
1 Tbs maple syrup
For brushing the dough
1 Tbs maple syrup
1. The dough: place the flour, almond meal, sugar, salt, lavender buds and butter in a food processor bowl, fitted with the metal blade. Process briefly to a crumbly mixture. Add the maple syrup and water and process to form dough (the less you process the dough, the flakier it will be). Shape it into a ball, wrap with wax paper and keep in the fridge for 1 hour.
2. In a small bowl, mix the almond butter with powdered sugar, lavender and maple syrup.
3. Preheat the oven to 350F (175C). Line a baking sheet pan with baking paper.
4. Roll the dough over wax paper, to form a large circle. Place a 9” (22cm) plate on top and mark a circle with a dull knife. Transfer the dough to the pan. Crumble the almond butter mixture over the marked circle. In a small bowl, mix the grapes with the powdered sugar and place them on top. Fold the dough from all sides towards the center, leaving the center uncovered. Drizzle the grapes with maple syrup and place in the preheated oven.
5. Bake for 40 minutes, until the dough is golden. Let cool a bit before brushing with maple syrup. Using a large, sharp knife, cut into 8 sections.
Looks tasty
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Thank you, I’m glad to hrear! 🙂
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What a gorgeous Galette Ronit. I love grapes in many dishes so I must try this one.
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Thank you Myra, I’m glad you liked the galette. I love grapes, but very rarely use them in baking. No doubt this will change from now on! 🙂
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Wonderful recipe 🙂
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Thank you Sophie, I’m glad you liked it. 🙂
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You are very welcome 🙂
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This is a wonderful galette. Your tips are useful and the inclusion of lavender in the base is a wonderful touch. I
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Thank you, I’m glad you liked the recipe and tips. I was very pleased with the addition of the lavender here. 🙂
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I have allot of lavender plants and regret not saving the flowers and freezing them. Lavender is wonderful in baking.
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It really is! Maybe next year you can dry some of the buds. 🙂
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Grapes in a pie – wow!
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Thank you Rita! 🙂
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That crust!!! Could that be made into more of a shortbread-type shape, and just cut into squares for taking along as snacks, or is it too crumbly?
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Thank you Judie, I’m glad you liked the recipe. The crust turned out so good. You can easily make cookies from it. I’m actually planning on doing exactly that next week… 🙂
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What a delicious looking galette using grapes – then you included two of my very favorite ingredients: lavender and maple syrup. Instead of just snacking on them or sugaring them I need to make this dessert 🙂
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Thank you Judy, I’m glad you liked the recipe. Pairing lavender and maple syrup with the grapes turned out so good. I’m sure it will be even better with your fresh lavender. 🙂
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This looks delicious Ronit!
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Thank you Laura, so nice to hear! 🙂
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Delicious looking galette👌.Does black and green grapes works as well for this recipe?
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Thank you Deepti, I’m glad you liked the recipe. It can definitely work with black or green grapes, as longs as they are fairly small, seedless and with thin skin. Hope it will work for you. 🙂
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Thanks for quick response.i will give it a try.
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I love all your galettes, Ronit, but this one definitely takes a cake – fantastic! What do you think will happen, if I use Smart Balance instead of butter?
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Thank you Dolly, I’m glad you liked the recipe.
I’ve never baked with Smart Balance, so I’m not sure how it works with such dough. I do know it has some water in it, so I would suggest not to add any water until you see if it’s actually needed. Good luck! 🙂
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That’s what I usually do when I adjust recipes, and I am glad you agree with me – thank you!
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This looks awesome ! Love the addition of lavender buds.
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Thank you Megala, I’m glad you liked the recipe. The lavender buds added such nice aroma. Highly recommended! 🙂
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Ronit – beautiful recipe – but some of the items needed are not available here. So I think i will have a go at your lovely Pineapple galette – the joke here is …. I can not bake 🙂 🙂
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Thank you Carina, I’m glad you liked both recipes. The good thing about Galette, is that it doesn’t require a lot of baking experience, so I’m sure you’ll master it in no time. 🙂
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So much to admire! The lavender in the pastry and crumbs, the fresh grapes as a pie filling, the maple glaze … wow!
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Thank you Irene, I’m glad you liked the recipe. This combination of ingredients worked so well together. It’s a keeper! 🙂
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Wow, that is just gorgeous!
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Thank you Mimi! 🙂
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Looks amazing and delish! Grape (great) idea! 🙂
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lol Thank you Lily, that’s a grape compliment! 🙂
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😁
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Looks wonderful! I have yet to make one of these!
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Thank you Diane, I’m glad you liked the recipe. I’m sure you’ll enjoy galettes often, once you make the first one! 🙂
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Very nice! Grapes are used in France in mixed fruits tartelettes, but yes, you are right, not really often otherwise.
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Thank you Franck, I’m glad you liked the recipe. Indeed there are some recipes using grapes, but they are still “deprived” comparing to other fruits, so it’s nice to change that. 🙂
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This looks delicious Ronit.
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Thank you Prachi, I’m glad you liked the galette. It was very delicious. 🙂
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I love the look and sound of this galette! I’m always on the look out for thin skinned grapes, they’re perfect over focaccia! What an excellent way of showcasing them in a galette Ronit!
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Thank you Marisa, I’m glad you liked the galette. I too love focaccia with grapes (actually have a recipe here for one), and I’m always looking for new ways to use grapes. This one is a keeper! 🙂
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I was thinking about baking with grapes…. Wow, I’d love to try this! Thank you for sharing the recipe and the notes as well, which are of help!
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Thank you, I’m glad you liked the recipe. Looking forward to see your version of this tasty tart. 🙂
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I have never encountered a galette with grapes. The recipe is so good. Thanks for sharing.
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Thank you, I’m glad you liked the recipe. It’s my pleasure to share. 🙂
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I somehow missed this post! Lovely! I haven’t had many grapes that have been cooked, only once when I made a clafoutis with grapes. It fell short of my expectation. Even the kid who eats everything wouldn’t finish it off. All these flavors all mixed together must be pretty amazing! Very creative, Ronit!
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Thank you Mollie, I’m glad you liked the recipe. I too once tried clafoutis with grapes and it wasn’t as good as it is with cherries. Here the grapes worked really well, but as I mentioned in the post, it’s important to use fairly small and thin skin ones for best results.
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Noted! 🙂
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Love it!😋😍
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Thank you Ursula. Grapes are a bit neglected when it comes to cakes, so it was a pleasure to see how good this galette turned out! 🙂
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