Grape, Walnut and Blue Cheese Galette

INGREDIENTS

For the Dough: 

 1 ⅓ cups all-purpose flour

 1 tablespoon sugar

 ½ teaspoon Diamond Crystal Salt Co.^™ Sea Salt

 1 large egg

 Heavy cream, as needed

 1 stick unsalted butter, cut into big pieces

 2 teaspoons lemon juice

 ½ teaspoon grated lemon zest (optional)

For the filling: 

3T apricot or orange marmalade

2 cups red needles grapes, halved

1 cup toasted walnuts, chopped

1/2 cup blue cheese, crumbled

fresh thyme 

salt and pepper to taste

DIRECTIONS

For the Dough: 

In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.

Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.

Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.

Heat the oven to 400 degrees. Roll the dough out to a 12-inch round or four small rounds(it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

For the Filling: 

Spread marmalade onto chilled dough rounds. Toss grapes, walnuts and cheese, season with salt and pepper. Pile fruit on the dough circle (or circles if making four), leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust