Vegan Black Grape Galette. The simplest summer dessert. Basic, clean tastes from basic ingredients. Caramelised grape juice around crispy galette dough, holding this beautiful grape filling, as sweet as late summer, as warm as the Sun.
How much of a Summer can one grape cluster hold?
All of it, I think.
I am blessed to live in country blessed with so many grape sorts, beautiful vineyards and grape produce, and then wine, juice, vinegar, preserves… did I mention wine?
Through my recipes and stories, I already told you about all the beautiful things that grow in Croatia, so I won’t go there again. But I’m certanly going back to the grapes!
And so it happens that my father in law grew a nice “serving as garage and sun shade” vines at their house by the Adriatic sea. So every Summer those vines produce plethora of beautiful, luscious and completely organic black and yellow grapes. They would pick them and share with neighbours and relatives, but not much more.
My father in law said, those grapes have to be cut, vines have to be “tidied up” and shortened, all the “excess fruit” picked not to rot in the end. Meaning, thrown away.
But not in my book.
I just couldn’t stand the thought of all of those beautiful grapes going to waste. Therefore, I’ve put on my apron and made some grape delices you’ll be hearing about soon. But first, there was this Galette.
This Vegan Black Grape Galette is all about the basics. Simple pie dough rolled out and folded by the sides over a handful of grapes and some sugar sprinkled on top. The dough is not too sweet – just enough to hold juicy, zingy and sweet grape filling and then melt together in your mouth. The dough fold is firm but crispy and melting in your mouth, all in one sinful bite. Oh, and you know when filling oozes out of the Galette on the baking paper and then firms up during baking? Well, be sure to peel of that little purple pool – it’s candy! Beautiful, sweet candy made of caramelized sugar and grape juice!
So really, there isnt’ much about making this Galette. It’s much when baked, enjoyed, shared with others. With its basic ingredients, flour, sugar, pinch of salt and some plant butter, it’s done in no time and it takes more to chill it and bake it than to actualy keep your hands on making that delice.
Therefore, it’s all that I can wish for dessert this Summer. Some cookie dough topped with caramelized fruit. How about you?
For my metric kind of peoople who are any like me, I have to apologize for not having metric measures today. I’m at the seaside, I don’t have my kitchen stuff and first and foremost – my scale and my measuring cups and spoons. For a cup, I used a 250ml mug and for butter, I used half of the 250g pack, which would be ca. 1/2 cup.
Vegan Black Grape Galette
makes 2 or more Galettes, serves 6
3 cups all purpose flour
3 tbsp sugar
1/3 tsp salt
1 tbsp baking powder
125g/ 1/2 cup plant butter or margarine
ca. 3/4 cup water
ca. 4 cups of grape, I used Concord
ca. 4 tbsp sugar for the filling
lemon juice, optional
Make the dough: put flour, salt, sugar and baking powder in a mixing bowl and stir to combine. Add cubed butter/margarine and quickly crumble it along with the flour to make a messy mess. Do not add all the water at once – the dough should be firm and kind of fall apart a little, but not too crumbly, because you still have to roll it out. In any case, do not mess with it for too long because you don’t want butter to melt and few little pieces are welcomed.
Wrap the dough ball in the plastic or cover the bowl with a lid and chill it in the fridge until you heat the oven to 180°C/375F. You can also make it in advance for tomorrow.
Prepare the grapes – submerge it in plenty of water so any possible tenants go out. Pick and chose nice, plump grape grains and drain them in the collander.
Take the dough out of the fridge, divide in two. Take a piece of baking paper as big as your largest baking sheet. Sprinkle it with flour as well as the dough and roll it into a circle as thick or thin as your little finger. It won’t go into perfect circle but who cares. If it crumbles a little and falls apart, just pinch it and put it in place and you’ll be good.
Top the Galette with ca. 2 cups of grape grains, sprinkle with 2 tbsp sugar evenly, fold the edges. Transfer the Galette to the baking sheet and bake it for good 35 – 40 mins on 180°C/375F or till it gets all nicely, brown, crispy and caramelized.
While one Galette is baking, put the dough back to the fridge and take it out when the first one is baked. That means you need 2 large baking sheets, one for each Galette.
Like this recipe? PIN it for later!