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Grape and blue cheese galette

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  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein

Indulge in a savoury-sweet flavour explosion with this delicious grape and blue cheese galette. This rustic French pastry is bursting with juicy grapes and tangy blue cheese, all nestled in a flaky, buttery crust.

  • Serves8, as a starter
  • Cook time30 minutes
  • Prep time20 minutes, + 30 mins chilling time
Grape and blue cheese galette

Ingredients

  • 150g chilled butter, chopped
  • 1 1/2 cups (225g) plain flour
  • 1/4 cup (20g) finely grated parmesan
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs iced water
  • 500g red grapes
  • 2 small shallots, thinly sliced lengthways
  • 1 tbs extra virgin olive oil
  • 1 tbs sherry vinegar
  • 1 tbs honey
  • 1/2 tsp Dijon mustard
  • 100g soft blue cheese
  • 1 tbs lemon thyme sprigs or thyme sprigs
  • 1/4 cup (25g) coarsely chopped walnuts
  • 1 Coles Australian Free Range Egg yolk, extra, whisked
  • 1 tbs milk

Nutritional information

Per serve: Energy: 2024kJ/484 Cals (23%), Protein: 10g (20%), Fat: 26g (37%), Sat Fat: 13g (54%), Sodium: 343mg (17%), Carb: 57g (18%), Sugar: 23g (26%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place butter, flour and parmesan in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and the water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.

  2. Step 2

    Preheat oven to 200°C. Combine the grapes, shallot, oil, vinegar, honey and mustard in a large bowl. Season. Toss until well combined.

  3. Step 3

    Roll out the pastry on a large sheet of baking paper to a 35cm disc and place on a baking tray. Spoon the grape mixture over the centre of the pastry, leaving a 5cm border. Sprinkle with the blue cheese, thyme and walnuts. Season. Fold the pastry over the grape mixture, gently pleating as you go. Whisk the extra egg yolk and milk in a small bowl. Brush a little egg mixture over the pastry edges.

  4. Step 4

    Bake for 30 mins or until the pastry is golden brown and the grapes begin to collapse. Season with pepper and cut into pieces to serve. 

Recipe tip

Serve with thyme sprigs and honey

COOK. STORE. SAVE.
Freeze leftover egg whites from this recipe in an airtight container for up to 3 months. Thaw in fridge overnight and use to make meringues or omelettes.

COOK IT RIGHT
Buy it right
Look for plump and brightly coloured grapes. They should be firmly attached to green stems.

Store it right
Place grapes in the vegetable crisper for up to 5 days. They can also be frozen for an icy treat.

Cook it right
Bake grapes until they start to break down slightly. This releases their juice, making them even sweeter.

Grape and blue cheese galette

Grape and blue cheese galette
  • Serves8, as a starter
  • Cook time30 minutes
  • Prep time20 minutes, + 30 mins chilling time
Ingredients
  • 150g chilled butter, chopped
  • 1 1/2 cups (225g) plain flour
  • 1/4 cup (20g) finely grated parmesan
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs iced water
  • 500g red grapes
  • 2 small shallots, thinly sliced lengthways
  • 1 tbs extra virgin olive oil
  • 1 tbs sherry vinegar
  • 1 tbs honey
  • 1/2 tsp Dijon mustard
  • 100g soft blue cheese
  • 1 tbs lemon thyme sprigs or thyme sprigs
  • 1/4 cup (25g) coarsely chopped walnuts
  • 1 Coles Australian Free Range Egg yolk, extra, whisked
  • 1 tbs milk
    Description

    Indulge in a savoury-sweet flavour explosion with this delicious grape and blue cheese galette. This rustic French pastry is bursting with juicy grapes and tangy blue cheese, all nestled in a flaky, buttery crust.

    Method
    1. Step 1

      Place butter, flour and parmesan in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and the water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover and place in the fridge for 30 mins to rest.

    2. Step 2

      Preheat oven to 200°C. Combine the grapes, shallot, oil, vinegar, honey and mustard in a large bowl. Season. Toss until well combined.

    3. Step 3

      Roll out the pastry on a large sheet of baking paper to a 35cm disc and place on a baking tray. Spoon the grape mixture over the centre of the pastry, leaving a 5cm border. Sprinkle with the blue cheese, thyme and walnuts. Season. Fold the pastry over the grape mixture, gently pleating as you go. Whisk the extra egg yolk and milk in a small bowl. Brush a little egg mixture over the pastry edges.

    4. Step 4

      Bake for 30 mins or until the pastry is golden brown and the grapes begin to collapse. Season with pepper and cut into pieces to serve.