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5 November, 2013

Grape Galette (Last of the Summer Vine)

Posted in : Drinks & Desserts on by : Ratna

Grape  Galette


I  used  my  blue  handle  secataurs  to  sever  the  fruit  from  the  stem, careful  not to cause   any  damage  to  the  leaves.  I  had  counted  them  before,  many  times,  there  were  sixteen  bunches  in  all. They  started  as  tiny  green  specks,  sometimes   hiding   under  cover  of  the  leaves.  With  time  they  became  plump  and   then  changed  color  to  purple. The  girls  in  my  office  got  daily  briefings,  from  conception  to  maturation,  with  pictures,  in  different  lightings.

DSC_0526DSC_0453I  held  the   basket  of  grapes  very  carefully,  brought  it  in  my  kitchen,  and  was  busy  giving  them  a  nice  wash,  just  like  a  new  mother  would , to  her  infant.   ‘Why  did  you  buy  such  tiny  little  grapes,  Mashi?”  exclaimed  Buri,  my  teenage  niece.  “They  are  organic  grapes  and  I  grew  them  in  my  garden”,  I defended.  Unaware  of  the  hurt  feeling  I  was  tending  to,  she  asked,  “Are  they  atleast  sweet?”  “There  are  different  varieties,”  I  cleared  my  throat,  ‘These  are  a  bit  tangy,”  I added.  At  this  time  she  tore  a  couple  of  them  from  one  bunch  and  vollyed  them  to  the  direction  of  her  mouth.  The  grapes  made  a  perfect  landing.  I  heard  a  crunch  first  followed  by  a  loud  “Ew,  it  has  seeds!”DSC_0586DSC_0573

My  grapes  are  small,  tangy  and  seeded,  I  said  to  myself.  They  have  grown  in  my  USDA  2a  garden  with  minimum  care.  They  are  not   “Concord’, “Cabernet  Sauvignon’  or  ‘Merlot’,  they  are  “Valiant’.  Staying  true  to  their  name,  they  come  back  year  after  year,  surviving  the  minus  thirtyfive  C  winter.  To  me  they  are  no  less than  Shiraz,  Pinot  Noir  or  Petit  Sirah.DSC_0664

What  do  I  cook  with  these  grapes,  I  pondered.  As  I  type  in  the  words  grape  recipes,  I  got  Gazpacho,  Gelato,  Salad,  Galette. My  eyes  were drawn  to  the  open  window,  where  I  saw  only  red  and  yellow  leaves.  The  combines  and  swathers  in  the  farmer’s  field  were  put  away  after  a  busy  last  few  days.  As  far  as  the  eyes  could  see,  the  hay  bales  were  neately  arranged.  ‘Your  days  are  gone  Gazpacho  and  Gelato,”  I  said  to  myself.  Grape  salad  sounded  too  plain  to  me.  Surely  these  grapes  deserve  much  more  than  being  added  in  a  salad.  Galette,  sounded  interesting . I  have  never  ‘Galetted”  anything  before.  Looked very  crispy  from  outside,  with  a  gooey  goodness  within. Galette  it  is, I’m  going  to  make  a  grape  galette.DSC_0672

I  followed  the  recipe  from  “Chatelaine”  magazine,  August    2013  with  some  changes.”  “The  autumn  leaves  ,flies  past  my  window”,  Diana  Krall’s  raspy  voice  was  playing  on  my  ipod.  I  started  measuring  the  flour..DSC_0693-3




All  purpose  flour  11/4  cup

Granulated  sugar  1Tbsp

Salt  1/4  Tsp

Unsalted  butter  1/2  cup  cold,  cubed

Ice  water  4  Tsp

Lemon  juice  1  Tbsp


Packed  brown  sugar  1/2  cup

Cornstarch  3  Tbsp

Salt  1/8  Tsp

Grapes  seeded  4  cups

Almond  slivers  1/2  cup  Dry  roasted

Icing  sugar  1  Tbsp

Mint  leaves   2  or  3,  shredded  ( optional )  to  garnish.


Take  the  flour,  sugar  and  salt  in  a  mixing  bowl.  Add  the  butter  and  mix  it  with  the  flour  till  crumbs  form.  Add  ice  water and  lemon  juice,  bring  the  dough  together.  It  should  not  be  sticky.

Position  the  rack  in  the  bottom  of  the  oven.  Preheat  it  to  375  degrees  F.  Lay  a  large  piece  of  parchment  paper  on  the  counter.  Sprinkle  lightly  with  flour.  Dust  the  rolling  pin  with  flour.  Roll  the  pastry  on  the  parchment  into  a  circle  about  12′  wide.  The  edges  can  be  uneven.  Transfer  the  parchment  and  pastry  to  baking  sheet.

Combine  brown  sugar,  cornstarch  and  the  salt  in  a  bowl.  Dry  roast  the  almond  slivers  and  add  them  in.  Tumble  fruit  mix  onto  centre  of  pastry  forming  a  10′  circle.  Fold  pastry  over,  just  to  cover  the  edge  of  the  fruit.  The  centre  of  the  pie  should  not  be  covered  with  pastry.  The  edge  will  be  uneven.  Lightly  brush  pastry  with  water  then  sprinkle  some  sugar.

Bake  till  pastry  is  golden  and  mixture  is  bubbly,  about  35 –  40  mts. I  garnished  with  slivers  of  mint  leaf.  Enjoy  either  with  icecream  or  with  a  drizzle  of  sugar.

Inside  Scoop;

1.  Deseeding  the  grapes  took  a  long  time.

2.I  had  to  take  help  from  black  seedless  grapes,  as  my  “Valiant”  grapes  did  not  yield  four  cups  as  the  recipe  asked  for  (  Shh….)

3.  Mum’s  sister  is  addressed  as  ‘Mashi’.

By  Ratna

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