Caramelized Grapes and Brie Whole Wheat Galette #SundaySupper

I had a different recipe in mind for today´s springtime sunday supper, but let´s just say the most amazing caramelized grapes got in the way. Three days after I made and ate every little crumb of this brie and grape galette I´m still thinking about it. Every component is good on it´s own and as is many times the case, the sum of it´s parts is a two digit result. Or three.

Since fall is starting here, I wanted my recipe to be kind of a compromise between spring in the north and my real life here. A galette, with it´s free form, that in my mind is perfect for spring and eating outside those first days when the weather is warmer, and then the grapes, which paint the start of autumn with the wine grape harvest or vendimia, taking place in early march. 

My favorite way or caramelizing pearl onions was taught to me by my favorite teacher, when she made boeuf bourguignon, and it involves butter, white wine and water. 
After buying too many seedless grapes because I just became infatuated with roasting them, like I did for this whole wheat focaccia, I decided to try my hand at caramelizing them. It works so well. The sweet white wine and grapes are meant to be together. Well, of course, it´s wine and grapes after all. Da-h.

Since this galette, I´ve also made a chicken quesadilla with grapes and gruyere and ate them with a pork tenderloin. Both wonderful.

If you usually make your pie dough and want to try a recipe with some whole wheat in it, look no further. 

This is flaky, great tasting which is no surprise since there is butter and cream cheese in it, and malleable. 
The food processor makes it easy to prepare, but you can make it by hand of course. I make all doughs in the food processor, and even a chocolate cake, so if you ask me I would suggest you trade your pocket camera or microwave for a food processor. Not that you asked, I know. 

I love brie a lot. A lot. So if I have it in the fridge, I will always use it, especially with fruit. But you can also use a goat cheese. The almonds and the honey just round out this wonderful rustic galette. And you can make one large galette and slice it like a pizza. You would get more filling and less crust. But it won´t look as pretty if you have guests as individual caramelized grapes and brie galettes do. And the crust is so incredibly good, I don´t mind having a lot of it on my plate.

CARAMELIZED GRAPES AND BRIE WHOLE WHEAT GALETTE

pie dough from The Sweeter Side of Amy´s Bread, by Amy Scherber & Toy Kim Dupree

Makes 4 individual galettes

Ingredients

For the galette:

1 recipe whole wheat dough, recipe below

8 Tbs sliced almonds

13oz (360g) brie cheese

½ recipe caramelized grapes, recipe below

4 Tbs honey

For the grapes:

2 cups seedless grapes

1 Tbs butter

3/4 cup sweet white wine, such as late harvest

1/2 cup water

For the whole wheat dough:

5oz (140g) unsalted butter, cold and cut into pieces

4oz (110g) cream cheese, cold and cut into pieces

4 Tbs ice water

2 ½ teaspoons apple cider vinegar

1 cup + 1 ½ Tbs (160g) all purpose flour

½ cup (85g) whole wheat flour

¾ teaspoon salt

1/8 teaspoon baking powder

Directions

For the grapes:

Melt butter in a medium saucepan over medium heat. When it foams add grapes and cook for 1 minute. Add the white wine, lower the heat, and cook, uncovered for about 35 to 45 minutes, or until the wine is almost evaporated. It will depend on how low your heat it. It needs to be done slowly, so the grapes have time to caramelize in their own sugars.

Add the water and cook over very low heat until it evaporates. Check the grapes, if you still want them to be softer or more caramelized, add ¼ cup more wine and ¼ cup more water and cook them some more. Let cool.

If you´re going to keep them for a few days, put them in the fridge.

For the whole wheat dough:

For the ice water, put a few ice cubes in a glass and fill with cold tap water. Reserve.

In the bowl of the food processor, with the steel blade, mix both flours, salt and baking powder.

Scatter butter and cream cheese on top. Pulse a few times until the butter/cheese is the size of peas.

In a glass or small bowl mix 4 Tbs water with the vinegar. Add to the mixture in the processor and, using on/off turns, process until the dough begins to come together. If it´s still too dry, add 1 more Tbs ice water.

Dump the whole mixture into the work counter, and gather together into a flattened ball. Touch the dough as little as possible and don´t knead it. But make sure the ingredients are combined.

Wrap in plastic and refrigerate for 1 hour.

For the galette:

Preheat oven to 350º. Line a baking tray with parchment paper.

To roll the dough, you can either divide it in four pieces and roll each individually, or roll one large disk and cut rounds with a very big cutter. If using the cutter the edges will be even, and if you roll each disk individually you will have uneven edges. Both are fine.

If the dough becomes too soft, return it to the fridge for 15 minutes before continuing to roll. Or work with one dough piece at a time while keeping the others refrigerated if rolling individually.

On a lightly floured surface, place the four dough rounds. Scatter 1 Tbs almonds in the middle of each. Cut the brie into four equal pieces, then cut each of those pieces in 3 or 4 slices. Arrange the slices on top of the almonds, and top with ¼ cup of caramelized grapes each.

Lift the sides of the dough to wrap half the filling, leaving the center exposed.

Transfer to the parchment lined baking tray. Bake for about 15 to 20 minutes, then sprinkle with the rest of the almonds, 1 tbs per each galette. Bake for 15 to 20 minutes longer, until the dough is golden and dry.

Let cool on a wire rack a few minutes. Transfer to plates, drizzle with honey and serve.

To celebrate this new season, we have prepared a group of recipes that will have you spinning:

Breakfast

• Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
• Shrimp and Leek Quiche by Gourmet Drizzles
• Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
• Asparagus and Spring Onion Frittatta by Country Girl in the Village
• Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian

Apps, Bread, Salads, Soups and Dressings:

• Gluten Free Irish Soda Bread by The Meltaways
• Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
• Asparagus Gazpacho by The Not So Cheesy Kitchen
• Spinach Bacon Salad by In The Kitchen with Audrey
• Anchovy and Egg Salad by Pescetarian Journal
• Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
• Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
• White Asparagus & Salmon Spring Salad by Family Foodie
• Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
• Bacon & Egg Spring Salad by Daddy Knows Less
• Green Garbanzo Hummus by Soni’s Food

Main and Sides:

• Pea Shoot Risotto by Small Wallet, Big Appetite
• Creamy Meyer Lemon Pasta by Juanita’s Cocina
• Sweet Ginger Scallion Noodles by What Smells So Good?
• Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
• Coddle for St. Patrick’s Day by Noshing With The Nolands
• Corned Beef Cabbage Rolls by Curious Cuisiniere
• Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
• Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
• Berry Tacos by Peanut Butter and Peppers
• Asparagus and Prosciutto Bundles by Diabetic Foodie
• Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom

Desserts:

• Key Lime Cheesecake by The Foodie Army Wife
• Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
• Coconut Raspberry Layer Cake by Gotta Get Baked
• Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
• Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
• Strawberry Sorbet by Magnolia Days
• Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
• Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
• Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
• Lemon Roll Cake by The Ninja Baker
• Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
• Candied Flowers by Cindy’s Recipes and Writings
• Lemon Citrus Cookies by Mom’s Test Kitchen
• Mini Fruit Tarts by Big Bear’s Wife
• Faux Fried Ice Cream by Neighborfood
• Watergate Salad by Cupcakes and Pearls Blog
• Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips

Beverages:

• Guinness Beer Milkshake by The Urban Mrs
• Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog