Champagne Grape and Pecan Galettes with Cinnamon Ice Cream

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.


Cinnamon Ice Cream

  • cups heavy (whipping) cream
  • 1 cup milk
  • cup sugar
  • 2 cinnamon sticks
  • teaspoon ground cinnamon
  • teaspoon kosher salt

Galette Dough

  • 1 large egg
  • 5 ounces (10 tablespoons) cold unsalted butter
  • cups all-purpose flour
  • Large pinch of kosher salt
  • 3 tablespoons sugar

Pecan Filling

  • ½ cup (2 ounces) pecans, toasted
  • 2 tablespoons sugar
  • 1 teaspoon all-purpose flour
  • 1 ounce (2 tablespoons) unsalted butter
  • cups Champagne grapes


To Make the Ice Cream

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.

To Make the Galette Dough

In a small bowl, whisk the egg until blended. Divide the beaten egg evenly into two small bowls; each will be about 1 tablespoon. Set aside 1 bowl of the beaten egg to use in the pecan filling. Cut the butter into 1-inch pieces. Put it in a medium bowl with the flour, salt, and sugar. With a pastry blender, 2 dinner knives, or an electric mixer fitted with the paddle attachment on low speed, cut in the butter until it is the size of small peas. Add the egg from one of the bowls and stir until a dough forms. Form the dough into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Meanwhile, Make the Pecan Filling

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.

In Advance

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.

To Assemble

On a lightly floured work surface, roll out the dough inch thick. Using a small plate or large cutter as a guide, cut into eight 5-inch rounds; reroll scraps of dough as necessary. Fold the outer ½ inch of each round over, pleating as you go, making a 4-inch round. Dock the bottom of the galettes with the tines of a fork. Place on parchment-lined baking sheets and refrigerate for at least 30 minutes.

Preheat the oven to 350°F. Spread 1 tablespoon of the pecan mixture in each galette. Place some grapes over the pecan filling. Bake until golden brown, about 25 minutes. Cool slightly and serve warm, with the cinnamon ice cream.