Galette with grapes, ricotta and wine syrup on a fennel crust

Ingredients:

Dough

• 1.5 cups premium flour + extra for work
• 1 tbsp. ground fennel seeds
• 1 teaspoon sea salt flakes, crumbled
• 110 g unsalted butter, chilled, cut into cubes
• 1/4 cup white grape juice, chilled
• Special equipment: food processor and stand mixer

Filling with ricotta and grapes

• 200 g almond paste, crumbled
• 1/3 cup granulated sugar
• 3/4 tsp sea salt flakes, crumbled
• 1 cup whole milk ricotta, room temperature (drain excess water through a fine sieve or cheesecloth before measuring)
• 2 tsp lemon zest (1 large lemon)
• 0.5 tsp ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs, room temperature
• 2 cups seedless white grapes, halved
• 2 cups red seedless grapes, halved
• 2 tablespoons of honey
• 2 tbsp. l. sugar-turbinado

Wine syrup

• 2 cups red wine, such as Malbec or Pinot Noir
• 1 cup granulated sugar
• 1 tbsp fennel seeds

Preparation:

1. Fennel cakePlace the flour, ground fennel, and finely ground sea salt in a food processor and pulse until combined. Then add the butter and pulse again until the butter is the size of small pebbles. With the processor running, gradually pour in the chilled grape juice. Stop when the dough comes together, even if you haven't added 1/4 cup of juice yet. Remove the dough from the food processor, form it into a disk, and wrap it in plastic wrap. Refrigerate for at least 2 hours or overnight.
2. Grape and ricotta fillingIn the bowl of a stand mixer fitted with the paddle attachment, place the crushed almond paste, granulated sugar, and 1/4 teaspoon of finely ground sea salt. Turn the mixer on low speed and gradually increase to medium-high. Continue beating the almond paste at high speed for 3-4 minutes, until the sugar is completely combined with the almond paste. The mixture will mostly soften, but some of the almond paste will still have a sandy texture..
3. Add the ricotta, lemon zest, cinnamon, nutmeg, and one of the eggs. Beat on medium speed for another 3-4 minutes, scraping down the sides of the bowl to ensure the almond paste is fully incorporated into the ricotta. Let stand at room temperature until ready to use.
4. Preheat oven to 200°C. Line a baking sheet with parchment paper.
5. Remove the dough from the refrigerator and let it come to room temperature; this may take anywhere from 30 minutes to 1 hour.
6. Just before rolling out the dough, combine the white and red grapes, honey, and the remaining 0.5 teaspoon of crushed sea salt in a bowl. Set aside. Don't let the mixture sit for too long, or the grapes will release too much juice.
7. On a lightly floured work surface, roll the dough into a 35cm (14in) circle. Place the dough on a rolling pin and transfer it to the prepared baking sheet; center the dough (the edges will hang slightly). Using an offset spatula, spread the ricotta and frangipane mixture evenly over the dough, leaving a 5cm (2in) border. Spoon the grape mixture (and any honey from the bowl) into the center of the frangipane, leaving at least 5cm (2in) from the edges. Gently fold the sides of the dough toward the center, enclosing an inch (2-5cm) of grapes. The folded edges of the galette don't have to look perfect. The key is to keep the filling from leaking out.
8. Beat the remaining egg and generously brush the dough with it. Sprinkle the dough and grapes with turbinado sugar. Bake for 35-40 minutes. When the galette is done, the crust will be deep golden, the grapes will be lightly browned but still hold their shape, and the frangipane will appear set but slightly bubbly in the center. Let cool.
9. Wine syrupIn a medium saucepan, combine red wine, sugar, and fennel seeds. Bring to a simmer and cook until reduced to about 3/4 cup, 15 to 20 minutes. Strain the syrup and let it cool; the syrup will thicken as it cools. If it becomes too thick, stir in water 1 tablespoon at a time until the syrup reaches the desired consistency. (Yield: 3/4 cup)
   
   For serving: cut the galette and drizzle with wine syrup.
   
   
   Note
   
   For the dough, use regular store-bought white grape juice, such as Welch's. The sugar in the juice will sweeten the dough. Also, use regular store-bought ricotta, such as Galbani, which has a lower moisture content than fresh ricotta. If you use fresh ricotta, it may take longer to strain off the excess liquid.