A Great Grape Galette! Before baking- dough gets spread with grape conserve. Concord grapes go on top and they get brushed with melted butter and sprinkled with a little sugar. The borders of crust get brushed with egg wash. The galette gets slid off a peel directly onto a hot baking stone (on parchment) into a preheated 425f oven. This bakes for 15 minutes, then for 5-10 at 375f. When out, and cool, this all gets topped with small red and green grapes, coated with melted apple jelly, warmed and thinned with just a bit of white grape juice.

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