Rustic Breakfast Galette with Golden Polenta, Lemon Ricotta and Thyme-Roasted Grapes

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F and line a baking sheet with parchment paper.

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   2. In a bowl, mix the instant polenta, all-purpose flour, baking powder, and 1/4 teaspoon of the fine salt. Add the cold cubed butter and rub it in with your fingertips until the mixture looks sandy with small visible butter pieces.

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   3. Add 1 egg and the cold milk. Mix just until a soft dough forms. If it feels too sticky, dust with a small extra amount of flour. Shape into a disk, cover, and let it rest for 10 minutes.

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   4. In another bowl, mix the ricotta with the lemon zest, 1/2 tablespoon of honey, 1 teaspoon of fresh thyme, and a pinch of black pepper until creamy.

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   5. Place the seedless red grapes in a bowl and toss them with the olive oil, the remaining 1/2 tablespoon of honey, ground cinnamon, the remaining 1/4 teaspoon of fine salt, the rest of the fresh thyme, and the remaining black pepper.

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   6. Roll the dough on a lightly floured surface into a 28 cm / 11 inch circle. Transfer it to the prepared baking sheet.

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   7. Spread the lemon ricotta in the center, leaving a 4 cm / 1 1/2 inch border. Spoon the seasoned grapes over the top.

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   8. Fold the dough border over the filling in a rustic way. Brush the edge with the egg yolk.

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   9. Bake for 30 to 35 minutes at 200°C / 400°F, until the galette is golden and the grapes are tender and lightly caramelized.

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    10. Let it rest for 5 minutes before slicing. Serve warm, with a final drizzle of the pan juices over the galette if desired.