Grape and Blue Cheese Galette

Ingredients

150 g chilled butter, chopped
1 1/2 cups (225 g) plain flour
1/4 cup (20 g) finely grated Parmesan
1 egg yolk
1 Tbs iced water
500 g red grapes
2 small shallots, thinly sliced lengthways
1 Tbs extra virgin olive oil
1 Tbs sherry vinegar
1 Tbs honey
1/2 tsp Dijon mustard
100 g soft blue cheese
1 Tbs lemon thyme sprigs or thyme sprigs
1/4 cup (25 g) coarsely chopped walnuts
1 egg yolk, extra, whisked
1 Tbs milk

Method

Place butter, flour and Parmesan in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and the water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover and place in the fridge for 30 minutes to rest.

Preheat oven to 200 C. Combine the grapes, shallot, oil, vinegar, honey and mustard in a large bowl. Season. Toss until well combined.

Roll out the pastry on a large sheet of baking paper to a 35 cm disc and place on a baking tray. Spoon the grape mixture over the centre of the pastry, leaving a 5 cm border. Sprinkle with the blue cheese, thyme and walnuts. Season. Fold the pastry over the grape mixture, gently pleating as you go. Whisk the extra egg yolk and milk in a small bowl. Brush a little egg mixture over the pastry edges.

Bake for 30 minutes or until the pastry is golden brown and the grapes begin to collapse. Season with pepper and cut into pieces to serve.

Credits: Coles

Photo Credits: Coles