Champagne Grape Galette With Whipped Goat Cheese For Fiesta Friday #27
I love champagne or corinth grapes and look forward to their appearance every year, these are not the grapes used to make champagne and I am not sure why they are called that, but I do know that I really like them. They are so tiny, sweet/tart and bursting with flavor. I eat them au naturale most of the time but also try to come up with recipes using them. One year I made a syrup with the grapes and mosto cotto syrup for a buttermilk panna cotta. This year I decided to try them in a tart or galette. I love the way it turned out, the grapes retain their shape and texture after being baked. I used very little sugar only 1/4 cup of organic brown sugar and some lemon both the zest and juice . The combination is wonderful. I serve with a chai honey goat cheese/whipped cream combo.
I made this galette for Fiesta Friday, I hope everyone likes it. Angie @ the novice gardener really knows how to throw a party and always has amazing co hosts and this week is no different we love our dynamic Aussie duo Saucy @Saucy Gander and Margot@Gather and Graze. Thank you both for hosting this shindig. Did someone mention Dame Edna, now this will be fun!!
Recipe from Baking with Julia
1 cup all purpose flour
1/4 cup cornmeal
1/3 cup ice water
3 tbs sour cream
1 tsp sugar
1/2 tsp salt
7 tbs cold unsalted butter cut into small pieces
In mixing bowl combine the flour, cornmeal, sugar and salt. Add the cold butter and using your hands or a pastry cutter work the butter into the dry ingredients until it resembles crumbs. Whisk the sour cream into the ice water and add to the flour and butter mixture, mix with a fork to combine. Press into a cohesive dough, it will be a bit sticky, thats alright it’s supposed to be. Divide into two equal pieces, wrap in plastic and refrigerate for at least 2 hours.
The grapes and assembly
2 cups champagne grapes removed from stems
1/4 cup organic brown sugar
2 1/2 tbs flour
zest and juice from 1/2 lemon
pinch of sea salt
1 egg beaten with cream for egg wash
course sugar for sprinkling on dough
butter to dot on fruit before baking
Optional but recommended is to add a little lemon zest on top of the grapes before baking.
Roll out one disc of dough on surface dusted generously with flour, you want it thin but not so thin that it is hard to work with. Roll into a rough circle. Mix fruit with flour, salt, sugar, lemon zest and juice, stir gently to combine. Place the dough round on a parchment lined sheet pan, spoon the fruit in the middle of the dough, dot with butter and gently fold the dough around the fruit. Brush with egg wash and sprinkle with sugar. Place in freezer for 30 minutes. While in the freezer heat your oven to 400 degrees. Take straight from the freezer to the oven and bake for 35-45 minutes or until nicely browned and fruit is bubbly.
Whipped goat cheese and cream
2 oz goat cheese softened at room temperature
1/2 cup very cold heavy cream
1 tbs honey (I used chai honey from Calmer Sutra) If you don’t have then use regular honey
1 tbs brown or white sugar
1 tsp vanilla
Beat the goat cheese until smooth, add the heavy cream, honey, brown sugar and vanilla and beat until thick and creamy. Note: Add more or less sugar to suite your taste.