This recipe was inspired by the gorgeous grapes we harvested from our neighbor’s trellis.  Living in an older neighborhood we are surrounded by fruit bearing trees & vines- many of them planted over 100 years ago by the original settlers in our town. We hate to see food go to waste, so you will regularly find hubby & I gleaning fruit from properties all across our neighborhood- making use of produce that would have otherwise ended up rotting.  The grapes that grow across the street from our house are probably the best grapes ever.  While they are delicious just eaten simply out of hand, I have been feeling inspired to use the grapes in different ways this summer- hence the halva and grape galette was born.



All kinds of fruit end up in galettes & tarts, but grapes typically do not get enjoyed in this manner- they usually end up as jam or jelly.  Molly Yeh at mynameisyeh.com put out a gorgeous galette featuring grapes recently, so when our basket was brimming with loads of luxurious black grapes, I immediately began to dream of turning them into a galette.  The flavors of the Mediterranean came to mind & our Greek roots began to influence what would end up in this galette. Grapes have been a staple food in the Mediterranean for thousands of years.  Sesame is another Mediterranean food of antiquity that plays into this galette as halva- a sweetened tahini spread- which became the perfect earthy balance to the juicy grapes.  A sprinkle of sea salt enhances the flavors & counters the sweetness.  All of this wrapped up in a tender flaky pie crust, baked until golden, & finished off with a dollop of fresh Greek yogurt whipped cream on top- this halva and grape galette is a flavor revelation.





  • pie dough (enough for a single crust)
  • 12 oz grapes- halved lengthwise
  • 1/2 cup tahini
  • 1/4 cup honey
  • 1 egg yolk- lightly beaten
  • flaky sea salt
    greek yogurt whipped cream
  • 1 cup heavy whipping cream
  • 1 tbsp honey
  • 1/3 cup greek yogurt


  • pre-heat oven to 400f
  • in a small bowl, mix tahini & honey until smooth
  • roll out pie crust into a 11" round & place on a baking sheet lined with parchment
  • spread halva (tahini & honey mixture) onto pie crust leaving about 1" border around the edge of the crust
  • place grape halves cut side down on top of halva, leaving about 1" border around the edge of the halva
  • gently use the parchment paper to fold up the edges of the crust around the grapes, one section at a time
  • brush the crust with beaten egg yolk & lightly sprinkle the entire galette with flaky sea salt
  • bake for about 20 minutes until nice & golden
  • remove from oven & let cool
  • while galette cools, make the whipped cream
  • whip heavy cream & honey until soft peaks
  • add greek yogurt & continue to whip until a bit firmer
  • serve galette with a dollop of greek yogurt whipped cream atop each slice

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