valentines heart galette

Valentines Heart Galette

Prep Time:
15 mins (plus chilling time)
Cooking Time:
30 mins +

A Fruity Heart Galette perfect to share with your beloved. Feel free to get really creative with the fillings here. We love the creepy finger grape look.


Make the galette dough:

  • 115g butter, cold and cubed, then put it in the fridge for 1/2 hour so its really firm
  • 80g wholewheat flour
  • 100g regular flour
  • 1/2 tsp salt
  • 2 tbsp ice water
  • 1 tbsp cider vinegar
  • An egg yolk or 2 for brushing
  • Demerera/granulated sugar for sprinkling (optional)

For the grapes:

  • 50g Water
  • 75g Sugar
  • Squeeze of Lemon
  • Bunch of Grapes
  • Sprig of Rosemary


  1. Mix the dry ingredients together evenly, then using your hands or a mixer on low, work the butter in until the mixture resembles breadcrumbs.
  2. Combine the (cold) water and vinegar and gradually add to the mix and work gently to bring dough together. Make it into a ball and place in the fridge to rest for 2 hours or overnight.
  3. Preheat oven to 200c
  4. Remove the dough from the fridge and let it sit at room temperature until its just soft enough to roll out. 

Meanwhile, prep your grapes:

  1. Combine the water and sugar in a pan, with a squeeze of lemon juice and some rosemary (don’t overdo it, just a sprig will do) in a heavy based saucepan over a medium heat.
  2. Bring this to a boil, then reduce to a simmer until it thickens slightly. 
  3. Place some grapes (I left mine on the stem) in the pan and poach gently for just a few minutes – you want them still firm and with the skins intact, just softened a little and infused with the rosemary syrup, stay with them and keep an eye on them, it will be over quickly.
  4. Remove from the syrup, drain and cool.
  5. When it’s ready to roll, roll your dough out to around 4mm thickness and cut pieces roughly to a heart shape, don’t worry about being neat, this is the beauty of the galette. 
  6. Place some more grapes in the centre of your pastry heart, also in a heart (ish) shape, a bit bigger than you want the finished galette to be (you can make lots of smaller ones if you prefer) 
  7. Now fold down the edges of the pastry to cover the sides. Neaten up the edges with your hands to sort of force it into as convincing a heart shape as you can manage (this isn’t a metaphor for Valentine’s day I promise).
  8. Brush the edges and all the visible pastry with your egg wash and sprinkle with the sugar if using.
  9. Place on a lined or greased baking tray and into the oven for around 30 mins or until the pastry is browning and cooked through.
  10. Once baked, I placed the additional poached grapes on top.

Please feel free to use any fruit you like – berries, apples, pears, apricots, peaches, plums and other grapes all work well. You can totally skip the sugar syrup & poaching and just chuck the fruit in the galette before baking, chop up the apples/pears/peaches/plums into slices around 1/2cm thick if using and just add a bit of sugar with them too if you like it on the sweet side (the galette dough isn’t very sweet). 

 I used finger grapes because I have always been fascinated with them even though they are really creepy and for some reason my local Turkish grocer always has them.

Lily Vanilli