Roasted Grape Galette with Peanuts
Recipe courtesy of Tiffani Thiessen
- 1 cup granulated sugar
- 1 cup non-hydrogenated vegetable shortening
- 1/4 cup coconut oil
- 1/8 teaspoon Kosher salt
- 1 large egg
- 1/2 teaspoon vanilla bean paste
- 2 1/2 cups all purpose flour
- 2 tablespoons plus 1 teaspoon of tapioca flour or cornstarch
- 2 tablespoons sugar
- 1 pound of seedless grapes
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 3/4 cup chopped roasted, salted peanuts (optional)
- 1 egg, beaten
- 2 tablespoons turbinado sugar
- whipped cream, for garnish (optional)
For the crust: In stand mixer fitted with a paddle attachment, beat together the sugar, shortening, coconut oil and salt until light and fluffy. Stir in egg and vanilla. Add flour and mix on low until the dough comes together. Remove from the stand mixer and divide dough in half then form dough into two discs; wrap it in the plastic wrap and refrigerate for at least 30 minutes or until ready to use.
For the grape galette: Combine the starch, sugar, grapes, lemon juice and zest and let macerate 10 minutes.
Preheat oven to 400 degrees F.
Soften the dough for 15 minutes before rolling into a 14 inch round on a lightly floured surface. Transfer the dough to a parchment lined sheet tray. Sprinkle the chopped nuts over the center, spreading it out into an even layer starting from the center and working out. Top with the grape mixture, leaving at least a 2 inch border and then fold the dough around the edges to form the galette. Brush with beaten egg and top with turbinado sugar. Bake in the oven for 40-45 minutes until golden brown and bubbly. Remove from oven, let cool slightly, and then serve with fresh whipped cream.
Photography by Rebecca Sanabria