Rustic Grape, Feta And Caramelized Onion Galette

Rustic Grape, Feta And Caramelized Onion Galette
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This savory tart takes inspiration from the flavors of the Mediterranean. The sweetness of mixed green and red grapes and caramelized onions contrasts with the brininess of feta. Roasting the grapes transforms their sweetness into a mellower taste not unlike roasted tomatoes. This galette makes a satisfying vegetarian meal; serve with a simple arugula salad, or cut into slices for an appetizer. -Linda Shiue Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
Prep Time
30
minutes
Cook Time
1.23
hours
Servings
4
servings
Total time: 1.73 hours
Ingredients
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 medium-size onion, thinly sliced
  • 1-2 pinches kosher salt, plus more for sprinkling
  • 1 1/2 cup mixed green and red grapes
  • 1 cup feta cheese, coarsely crumbled by hand
  • 1 teaspoon fresh minced rosemary
  • 2 pinches freshly ground black pepper
  • 8 tablespoon (1 stick) cold, unsalted butter, cut into pea-size pieces
  • 2 cup all-purpose flour, plus more for dusting
  • pinch of salt
  • 6 tablespoon ice water
  • 1 1/2 cup mixed green and red grapes
  • 1 cup feta cheese, coarsely crumbled by hand
  • 1 teaspoon fresh minced rosemary
  • 2 pinches freshly ground black pepper
Directions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Heat a medium-size skillet over low-medium-low heat and add 1 tablespoon olive oil. Add 1 medium-size onion and 1 to 2 pinches salt and cook, stirring every 5 minutes, until caramelized, about 30 minutes total. Add water, as needed, if onion begins to dry out. Remove from heat and cool slightly.
  3. While onions are caramelizing prepare galette dough, cut 8 tablespoons butter into pea-size pieces and 2 cups flour with a pastry cutter or food processor until you have a coarse meal. Add pinch of salt. Stir with fork/process continuously while slowly adding 6 tablespoons ice water, 1 tablespoon at a time, until dough sticks to itself. Form into a ball of dough, then roll out onto a flour-dusted surface into a 10-inch round. Transfer rolled-out dough to prepared baking sheet.
  4. First scatter cooled, caramelized onion in center of dough circle, leaving about a 1-inch rim of uncovered dough all around. Scatter 1 1/2 cups mixed green and red grape in a single layer over onion. Mix together 1 cup crumbled feta and 1 teaspoon fresh minced rosemary with your fingers or a spoon, then scatter among grapes.
  5. Now, fold over uncovered rim of dough to encase filling, slightly overlapping each segment. Lightly brush rim of crust with a small amount of cold water. Sprinkle remaining salt and 2 pinches pepper onto water-glazed crust and over galette filling. Drizzle a small amount of olive oil over filling.
  6. Bake for 40 to 45 minutes until grapes are roasted, crust is golden, and cheese starts to brown.
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