Grape desserts are rare in the United States but popular in Italy and France, especially during grape harvest. Champagne grapes are a pea-sized variety, traditionally grown just for wine making. Deep purple, they are sweet, seedless, and delicious, whether served with cheese or on a galette such as this. Also known as Cornith grapes, they’re grown in Arizona and California and are available in the late summer and fall. If you can’t find Champagne grapes, use another flavorful variety such as a Concord. These larger grapes should be cut in quarters and seeded.
Combine the cream, milk, sugar, cinnamon sticks, ground cinnamon, and salt in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Pour the mixture into a bowl and cool over an ice bath to room temperature. Refrigerate for at least 4 hours or up to overnight. Strain the cream, discarding the cinnamon sticks. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
In a small bowl, whisk the egg until blended. Divide the beaten egg evenly into two small bowls; each will be about
Using on-off pulses, grind the pecans, sugar, and flour in a food processor until medium fine. Add the butter and reserved egg and mix just until combined.
The galette dough can be made and rolled 1 day ahead. The galettes can be filled several hours before baking. Refrigerate until ready to bake. They should be baked the day they are served. They can be reheated. Store baked galettes at room temperature.
On a lightly floured work surface, roll out the dough
© 2006 Emily Luchetti. All rights reserved.