Peanut Butter + Grape Galettes
PB&J gets a glow-up
When I was a kid, if I was offered a lollipop or soda and I had my choice of flavors, it was always grape for me. I didn't know then that “grape” actually meant Concord grape.
Concord grapes are a deep blueish purple and highly aromatic. They taste like that classic grape flavor that is so familiar in good ole grape jelly. Those of us on the East Coast can find them in abundance at farmer’s markets this time of year. I’m not sure if they are available at all on the West Coast. Readers?
Concord grapes are totally delicious but they do have big, pesky seeds that are really not edible. So, if you want to do anything besides making a jelly, coulis (good idea), or sorbet (even better idea!) — which all involve simply cooking the grapes and straining out the seeds — you have a lot of manual labor ahead of you.
Undeterred, I was determined to make a Concord grape pie a number of years ago, the first time I hosted Thanksgiving in my new house. I can’t even remember the exact process I used to separate the seeds from the fruit, but it was an awful lot of work. The resulting pie was really good, but was it worth it? Would I do it again? Maybe, but only if I wasn't also making a huge feast!
Enter the Thomcord grape, a hybrid variety widely available in supermarkets this time of year. They’re a cross between Thompson seedless grapes and Concord grapes, and yes, they are seedless, which means you can throw them into baked goods or roast them for a cheese platter with abandon without worrying about those inedible seeds getting in the way. And while the flavor or aroma is not quite as strong as a Concord grape, it’s there. If you can't find Thomcords, you can use any red or purple seedless grape in these yummy galettes.
I used some peanut butter in the dough for a nutty flavor that nicely balances out the sweetness of the grapes. It makes the dough a bit more crumbly than a regular pastry dough, but the subtle peanut flavor shines through and makes it all worthwhile. These are supposed to look rustic, so don’t worry if the dough crumbles a little as you roll it out. Just patch it back together.
These are very generous portions for one person, but the crust-to-fruit ratio would be way off if you used half the ingredients. For a more demure serving, stick to the recipe as written and then cut each pastry in half.
I hope you’ll try and enjoy these cute galettes. They taste like another childhood favorite, all grown up.
More fall desserts to make now
If you’ve gone apple picking, or if you plan to go soon, here’s what to do with the surplus. These recipes are delicious with grocery store apples, too! You can find more ideas and inspiration, including cozy fall mains, in the Susanality archives.
French Apple Tart with Tahini Frangipane
This recipe makes great use of store-bought puff pastry. (Just be sure to buy a quality brand made with all butter; I like Dufour.) Feel free to glaze with honey if serving for Rosh Hashanah!
Caramel Apple Brown Butter Buckle
The beauty and charm of this apple cake is that it can be eaten for breakfast or dressed up with whipped cream and served as a homey dessert. It’s not too sweet, and perfect with a cup of coffee.
Apple Tarte Tatin
When working on Julie & Julia back in 2008, I had to make a lot of tarte Tatins, and I became something of an expert. The ingredients are simple — apples, butter, and sugar — but the trick is to get a good dark caramel color and flavor into the apples without overcooking them into a mush.
Peanut Butter and Grape Galettes
Serves 4
Because of the peanut butter, this dough is a little crumblier than all-butter dough, so it’s crucial for it to be at the right temperature before rolling it out. You’ll want the dough to be somewhat soft, and not ice cold or hard as a rock. If it does crack or crumble, just push it back together using your hands. The robustness is part of this galette’s charm.
For the dough:
2 cups/256 g all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons granulated sugar
1/2 cup/113 g unsalted butter
3 ounces/85 g (about 1/3 cup) crunchy peanut butter
4 to 5 tablespoons ice water
For the filling:
4 tablespoons crunchy peanut butter
1 pound (1 package) Thomcord grapes, plucked from the stems and washed
1/3 cup/67 g granulated sugar, plus more for sprinkling
1/4 cup Concord grape jelly
Ice cream, for serving
Heat oven to 400℉. Combine the flour, salt, and sugar in the bowl of a food processor. Pulse until combined. Add the butter and peanut butter and pulse until the largest pieces of butter are the size of quarters and nickels. It still should make a thumping sound when you pulse.
Transfer to a wide bowl, and continue working the dough with your fingertips, flattening the butter pieces and breaking down any larger pieces until they are approximately pea-sized. Sprinkle the ice water over the flour mixture while tossing with a fork. Knead slightly to mix evenly and bring the dough together. Add dribbles of water if the dough is too crumbly, or if you see a lot of dry flour in the bottom of the bowl. Divide the dough into 4 pieces and place each on a sheet of plastic wrap. Wrap tightly and press each into a flat disk. Chill until firm, for at least 30 minutes or as long as two days if you’d like to work ahead.
Line a sheet pan with a piece of parchment paper. Let the dough soften slightly until malleable enough to roll out. Use your hands to massage one of the dough discs around the edges to help soften it. Roll out on a well-floured surface to 1/4- to 1/8 -inch thickness in a rough circle, flipping it over carefully and flouring the other side as needed. It doesn’t have to be perfect. Place the dough round on the prepared baking sheet and repeat with remaining dough. Chill until firm if it has softened significantly.
Warm the 4 tablespoons of peanut butter until it liquefies. (I do this by putting it in the microwave for about 20 seconds.) Divide the peanut butter among the 4 dough circles, spreading with an offset spatula to within 1 inch of the edges.
Toss the grapes with the sugar and divide among the 4 dough circles, placing the grapes on top of the peanut butter.
Gently fold the dough over to enclose the edges of the filling, patching any cracks. Chill again until firm.
Brush the crust with cold water and sprinkle it with sugar. Bake for about 40 minutes, rotating the pan halfway through the baking time, until the filling is bubbling and the crust is golden brown.
Remove from the oven and place the pan on a cooling rack. Run a spatula under the galette to loosen it from any spilled juices, changing the position on the parchment so it doesn't stick.
Melt the jelly in a small saucepan or in the microwave with 1 tablespoon water and brush the fruit with it. Let cool for at least 30 minutes before serving to allow the juices to thicken and the crust to firm up. Serve with ice cream, if desired.
Editor: Bridget Venatta
This is such an unexpected recipe from you - loving it!
I had an exchange with Claire Ptak from Violet Bakery about Concord grapes. She's got a recipe in her book I have wanted to make but I looked and can't find true Concords in local markets. Everyone seems to have gone with Thomcord (Americans don't like seeds?!) which does not equate to "uva fragola". I scored the last of Concords from Murray Family Farm at Santa Monica Farmer's Market and those were perfectly shaped but a different type of Concord - lighter in color not dark and highly fragrant. Guess I need to grow my own!
This is so timely given that we have a huge bag of apples from apple picking, and a neighbor is growing Concord grapes. I'm intrigued by the peanut butter dough and look forward to trying it.