1. In food processor, pulse flour, 1 tablespoon sugar and 1/2 teaspoon salt. Add 1/2 cup butter and 1/4 cup cold water; pulse until coarse crumbs form. Transfer dough to lightly floured work surface; form into a ball, wrap with plastic wrap and refrigerate at least 30 minutes or overnight
2. Preheat oven to 400°; line rimmed baking pan with parchment paper. Unwrap dough; place on lightly floured work surface. Roll out dough to a 12-inch circle; transfer to prepared pan. Leaving 1-inch border, arrange pears over center of dough in circular pattern, slightly overlapping; top with grapes, cheese and rosemary. Leaving center open, fold sides of dough over filling, allowing dough to drape; brush dough with remaining 1 tablespoon melted butter and sprinkle with remaining 1/2 tablespoon sugar.
3. Bake galette 35 minutes or until crust is golden brown, rotating once; cool 15 minutes. Cut galette into 8 pieces; serve drizzled with balsamic glaze, if desired.
- 15 g Total fat
- 10 g Satuarted fat
- 41 mg Cholesterol
- 99 mg Sodium
- 31 g Carbohydrates
- 2 g Fiber
- 10 g Sugars
- 2 g Added sugars
- 5 g Protein
Shop Ingredients
Nutritional Information
- 15 g Total fat
- 10 g Satuarted fat
- 41 mg Cholesterol
- 99 mg Sodium
- 31 g Carbohydrates
- 2 g Fiber
- 10 g Sugars
- 2 g Added sugars
- 5 g Protein
Directions
1. In food processor, pulse flour, 1 tablespoon sugar and 1/2 teaspoon salt. Add 1/2 cup butter and 1/4 cup cold water; pulse until coarse crumbs form. Transfer dough to lightly floured work surface; form into a ball, wrap with plastic wrap and refrigerate at least 30 minutes or overnight
2. Preheat oven to 400°; line rimmed baking pan with parchment paper. Unwrap dough; place on lightly floured work surface. Roll out dough to a 12-inch circle; transfer to prepared pan. Leaving 1-inch border, arrange pears over center of dough in circular pattern, slightly overlapping; top with grapes, cheese and rosemary. Leaving center open, fold sides of dough over filling, allowing dough to drape; brush dough with remaining 1 tablespoon melted butter and sprinkle with remaining 1/2 tablespoon sugar.
3. Bake galette 35 minutes or until crust is golden brown, rotating once; cool 15 minutes. Cut galette into 8 pieces; serve drizzled with balsamic glaze, if desired.