Grape and Ricotta Galette with Fennel Crust Recipe

This Grape and Ricotta Galette is a real show stopper, perfect for a sophisticated dinner party or an elegant brunch. It isn’t usually made with white grape juice in the dough or ground fennel, but we’ve added them to create a crust that is aromatic and subtly sweet. The filling combines creamy ricotta with almond paste for a texture that is almost like a frangipane tart. To make the syrup even richer, you can add a star anise pod while it reduces. Not traditional, maybe, but very delicious.

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Grape and Ricotta Galette with Fennel Crust Recipe Ingredients

• Fennel Crust:
  • 1 1/2 cups all-purpose flour (plus extra for dusting)
  • 1 tablespoon ground fennel
  • 1 teaspoon flaky sea salt, crushed
  • 1 stick (8 tablespoons) unsalted butter, cold, cut into cubes
  • 1/4 cup white grape juice, cold
• Grape and Ricotta Filling:
  • 7 ounces almond paste, crumbled
  • 1/3 cup granulated sugar
  • 3/4 teaspoon flaky sea salt, crushed
  • 1 cup strained whole-milk ricotta, at room temperature (strained of liquid)
  • 2 teaspoons lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs, at room temperature (divided use)
  • 2 cups halved seedless green grapes
  • 2 cups halved seedless red grapes
  • 2 tablespoons honey
  • 2 tablespoons turbinado sugar (for sprinkling)
• Red Wine Syrup:
  • 2 cups red wine (Malbec or Pinot Noir)
  • 1 cup granulated sugar
  • 1 tablespoon fennel seed

How To Make Grape and Ricotta Galette with Fennel Crust Recipe

1. Make the dough: In a food processor, pulse the flour, ground fennel, and crushed sea salt. Add the cold cubed butter and pulse until it resembles pebble-sized granules. With the motor running, slowly stream in the cold grape juice just until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 2 hours.
2. Make the filling base: In a stand mixer fitted with a paddle attachment, beat the crumbled almond paste, granulated sugar, and 1/4 teaspoon salt. Start low and increase to medium-high for 3-4 minutes until combined (it may still look like sand). Add the strained ricotta, lemon zest, cinnamon, nutmeg, and one egg. Beat on medium-high for 3-4 minutes until smooth. Set aside.
3. Prepare for assembly: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Let the chilled dough sit at room temperature for 30-60 minutes so it is pliable enough to roll without cracking.
4. Roll the crust: On a lightly floured surface, roll the dough into a 14-inch round. Transfer it to the prepared baking sheet.
5. Prep the grapes: Just before assembling, combine the green grapes, red grapes, honey, and remaining 1/2 teaspoon salt in a bowl. Do not let this sit, or the grapes will release juice and make the crust soggy.
6. Assemble the galette: Spread the ricotta-almond mixture evenly over the crust, leaving a 2-inch border. Mound the grape mixture in the center. Gently fold the edges of the dough over the filling, pleating it naturally to seal the sides.
7. Bake: Whisk the remaining egg and brush it over the crust. Sprinkle the crust and grapes with turbinado sugar. Bake for 35 to 40 minutes until the crust is deep golden brown and the filling is set. Let cool.
8. Make the syrup: While the galette bakes, combine the red wine, sugar, and fennel seeds in a saucepan. Boil and reduce to about 3/4 cup (15-20 minutes). Strain out the seeds and let cool to thicken.
9. Serve: Slice the galette and drizzle generously with the red wine syrup.

Recipe Tips

• The Soggy Bottom Defense: Do not mix the grapes with the honey and salt until the very last second before they go onto the dough. Salt draws out moisture, and if the grapes sit, they will create a puddle that ruins the pastry.
• Ricotta Readiness: You must strain the ricotta. Even “thick” ricotta has excess whey. Place it in a fine-mesh sieve or cheesecloth for at least 30 minutes before using to ensure a set filling.
• Almond Paste vs. Marzipan: Make sure you buy Almond Paste, not Marzipan. Marzipan has much more sugar and less almond content, which will mess up the texture and sweetness balance of the filling.
• Syrup Consistency: The syrup thickens significantly as it cools. Stop cooking when it coats the back of a spoon loosely. If it cools into a hard candy, just whisk in a tablespoon of warm water to loosen it back up.

What To Serve With Grape and Ricotta Galette with Fennel Crust Recipe

This Grape and Ricotta Galette is a complex dessert that bridges the gap between savory and sweet. Because of the cheese and wine elements, it pairs beautifully with a Cheese Board featuring sharp cheddar or creamy Brie to finish a meal. For a more traditional dessert approach, a dollop of unsweetened Whipped Cream or a scoop of Mascarpone Ice Cream complements the almond filling without overpowering it. A glass of the same Pinot Noir used in the syrup makes for an elegant beverage pairing.

How To Store Grape and Ricotta Galette with Fennel Crust Recipe

• Refrigerate: Because of the ricotta and eggs in the filling, this galette must be stored in the refrigerator. Keep it in an airtight container for up to 3 days.
• Reheat: To serve leftovers, reheat slices in a 350°F oven for 10 minutes to crisp up the crust. Microwaving will make the crust soggy.

Grape and Ricotta Galette with Fennel Crust Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 58g
• Protein: 9g

Nutrition information is estimated per serving.

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