Concord Grape Galette

Pastry is fickle. One day you’re rolling dough like it’s a bolt of white velvet and pulling a golden bubbling dessert from the oven. The results are so fine you briefly consider embroidering “Pie Guru” on your apron. Only you don’t know how to sew, so you put that idea away for when people ask you what you want for Christmas.

The next? You’re piecing together pastry fragments and cursing the phrase, “Sure, Mom. I’d love to make Thanksgiving dessert.” You wipe your greasy, flour-encrusted fingers on an apron destined to always remain unlettered, and wonder why anyone makes pies. Ever.

Yesterday was Thanksgiving in Canada. Now, I’m not complaining, but I couldn’t help but notice that at dinner when the family shared the things we are grateful for, no one mentioned my pastry skills. (Although the belated Make Up Dutch Chocolate and Orange birthday cake did get a mention, as did Mom’s turkey.)

Usually, I make my no-fail pie crust and a Concord Grape Pie for this annual fall gathering. I don’t mind making the fussy filling but dislike the greasy feeling of the dough in my hands. So I suggested skipping the bottom crust ?and all its empty calories ? and serving the dessert crumble-style instead.

Mom nixed that idea. She wanted pastry with the filling.

If you can’t beat ‘em, join ‘em. So, this year, I thought I’d ditch the streussel top and double up on the pastry. I’d make a galette.

Only a galette requires a better crust. One made with butter, not shortening. And the pastry I made was all-butter.

Sounds perfect.

Right? Well….

I just can’t get then hang of pastry. One minute the dough was too cold to roll, the next it was too soft. The hole in the centre is intentional, but the leakage? I guess I didn’t patch the pastry as well as I thought.

Despite looking like something I’d dropped on the floor, it was popular. My dad, who isn’t a big sweets fan, really liked it and didn’t say no to keeping the leftovers. And my younger sister? Between mouthfuls, she said, “Add a glob of peanut butter and you have the world’s best PB&J.” Write a blog and everyone’s hoping to get quoted.

Between quips, Allison told me Phil, of Sack of Yams fame, is a whiz at pastry. Phil, if you’re reading, I’d love to hear your tips. Anyone else out there find pastry easy? If so, share your secrets. Or keep me company in my misery.

Galette Pastry

Makes 2 large galettes

2 cups all-purpose flour
1/2 cup sugar
zest of 1 lemon, finely grated
1 cup butter, chilled (if you use unsalted butter, add 1/2 tsp salt)
1  egg plus one yolk
1  egg mixed with 2 Tbsp water (for wash)
extra sugar for sprinkling over egg wash

Pastry Instructions

Stir together flour, sugar lemon zest (and salt, if using).
Cut in the butter until the flour has a grainy texture.
Whisk the egg and yolk together. Add to the flour and blend until the dough comes together.
Knead a few times.
Divide into two balls. Cover and chill for an hour. While it’s chilling, make the filling.

Concord Grape Filling

Grape Filling Ingredients

2 pounds concord grapes
1/4 cup cornstarch
1 tbsp lemon juice
1 tbsp grated orange rind
1/2 cup sugar

Instructions

Pop grapes out of their skins and into a medium-sized sauce pan. Save the skins.
Bring the pulp to a boil, then cook until the grapes release their seeds.
Strain through a wire colander to remove seeds. Add skins to the pulp and mix thoroughly.
In a large bowl, mix cornstarch with lemon juice, zest and sugar.
Stir into the grape mixture.
Allow to cool slightly.

Assembly

Preheat oven to 375°F. Line a baking sheet with parchment.
On a lightly floured surface, roll out one ball of dough into a round. Dough should be about 1/4  inch thick.
Spool 1/2 the grape filling into the centre. Working quickly as the filing will spread, fold the edges up towards the middle. This will take  6 or 8 folds. The pasty won’t meet in the middle, but the sides will hold the filling.
Brush the dough with egg wash and sprinkle with sugar.
Bake for 35 minutes or until golden brown and bubbling.
Repeat with second galette.