Grape, honey and mascarpone galette

Grape, honey and mascarpone galette

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

This is one of my favourite recipes in the book. The honey and mascarpone cooks to a soft-baked custard, and the grapes burst gently into it. You can eat it warm from the oven, or rest it and allow it to cool and set to a firmer custard. As soon as we finished shooting this, Kirsten told me she hated cooked grapes in desserts. Luckily, I think I changed her mind. — Phoebe

Ingredients

Quantity Ingredient
750g mascarpone cheese
115g honey
30g cornflour
1 teaspoon vanilla bean paste
300g seedless red grapes
2 tablespoons caster sugar

Pastry

Quantity Ingredient
200g plain flour
55g caster sugar
1/4 teaspoon fine sea salt
125g unsalted butter, chopped
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes

Method

  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour (leave some large chunks of butter in the mixture, as this will ensure the pastry becomes nice and flaky as it cooks).
  2. Make a well in the centre of the flour mixture and add the vinegar water in 3 batches, using your hands to fold it into the flour to combine. Shape into a disc, wrap in plastic wrap and chill for 3 hours.
  3. Roll out the chilled pastry on a lightly floured work surface to a circle with the thickness of 3 mm. Lay inside a 24 cm × 5 cm deep pie dish or ovenproof frying pan and chill for 30 minutes.
  4. Preheat the oven to 200°C. Whisk the mascarpone, honey and cornflour in a saucepan over medium–low heat for 5 minutes or until smooth and combined. Transfer to a bowl and cool to room temperature. Stir through the vanilla bean paste. Toss the grapes and sugar together in a bowl.
  5. When the mascarpone mixture has cooled, pour into the pastry case and bring the edge up to cover the filling by about 1–2 cm . Bake for 15 minutes or until the mascarpone is starting to set. Remove from the oven and top with the sugared grapes. Bake for a further 30 minutes or until the pastry is golden and cooked and the mascarpone has set. Rest for 30 minutes before serving for a soft set custard, or cool completely for a firmer custard.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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