Drunken Grape & Goat Cheese Galette
For the gluten-free, grain-free galette crust:
or sugar of choice
stick ice cold butter
pomegranate red wine vinegar
For the filling:
whole, sliced in half or both
or grape juice
softened to room temp
zest and juice of one small lemon
of sea salt
For the Garnish:
honey for drizzling
Add almond flour, coconut sugar, and salt to a food processor and pulse 4-5 times.
Drop in butter cubes and pulse until the butter is finely chopped and resembles small peas.
In a small bowl, whisk together egg and vinegar and, while food processor is running, slowly pour the egg mixture into the almond mixture until a soft dough forms.
Shape dough into a ball, wrap with plastic wrap, and refrigerate for 1 hour or freeze for 30 minutes.
Meanwhile, stir together the grapes and port in a small bowl and set aside.
In a separate bowl and using a stand or hand mixer, blend together the goat cheese, ricotta, lemon zest and juice, salt and honey until smooth then refrigerate until ready to use.
Once dough has chilled, preheat the oven to 375 degrees (F) and line a baking sheet with parchment paper.
Plop the dough on the paper and, using your hands, press and shape the dough into a large circle (about 12" or so), pinching and patting together any cracks,until it is about 1/4" thick.
Spoon cheese mixture in the middle of the crust and spread out in a circle leaving a 2" border around the edges.
Using a slotted spoon, place grapes right over the cheese mixture, again leaving a 2" border around the edges.
Gently fold the crust over the edges of the grape and cheese mixture, pinching any cracks together if needed and pressing and shaping as desired.
Bake for 30-35 minutes or until golden brown.
Drizzle with honey and sprinkle with pistachios then serve directly on the baking sheet.
Another great recipe from Amber Forbes of
Slim Pickin's Kitchen