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Concord Grape Galette (The Slip-Skin Method for Zero Seeds)

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A rustic free-form tart with seedless Concord grape filling inside a crisp cornmeal crust.

Ingredients

Scale
  • 1 disc pie dough (cornmeal crust, chilled)
  • 2 lbs (about 4 cups) Concord grapes
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon (optional)
  • 1 egg, beaten with 1 tsp water, for egg wash
  • 1 tbsp turbinado sugar, for topping

Instructions

  1. Squeeze each grape between your fingers to pop the pulp out of the skin; drop pulp into a saucepan and skins into a separate bowl.
  2. Simmer the pulp over medium heat for 3-5 minutes, just until the seeds loosen and separate easily, stirring often.
  3. Push the hot pulp through a fine-mesh sieve or food mill set over a bowl, pressing to extract juice and flesh while leaving the seeds behind. Discard seeds.
  4. Stir the sieved pulp back together with the reserved skins, sugar, cornstarch, balsamic vinegar, lemon juice, salt, and cinnamon if using. Let sit 10 minutes.
  5. Roll the chilled dough into a rough 12-inch circle on parchment paper. Transfer to a baking sheet.
  6. Mound the grape filling in the center, leaving a 2-inch border. Fold the edges up and over, pleating as you go.
  7. Chill the assembled galette for 15 minutes while the oven heats to 400°F (200°C).
  8. Brush the crust with egg wash and sprinkle with turbinado sugar.
  9. Bake 35-40 minutes, until the crust is deep golden brown and the filling is bubbling thickly at the center.
  10. Cool at least 30 minutes on the pan before slicing, so the filling can set.

Notes

Don"t skip the slip-skin step — it"s the difference between a galette with real texture and one full of seeds. If the filling looks very loose after sieving, simmer it a couple minutes longer before mixing in the skins, but don"t cook it down all the way; it thickens further in the oven. Frozen Concord grapes work well and are actually easier to skin after a partial thaw. Leftovers keep at room temperature, loosely covered, for up to 2 days, or refrigerated for up to 5.

Find it online: https://www.rapidrecipes.blog/concord-grape-galette-the-slip-skin-method-for-zero-seeds/