Grape Crostata

• for the single-crust pie pastry
• 1 1/4 cups all-purpose flour (158 grams)
• 1/2 teaspoon kosher salt
• 5 1/2 tablespoons cold unsalted butter
• 3 tablespoons cold vegetable shortening
• 2 - 3 tablespoons ice water
• for the crostata
• 1/2 cup softened cream cheese
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons all-purpose flour
• 1 large egg, beaten, reserving one tablespoon of egg in another small bowl for the egg wash
• 1/2 teaspoon vanilla extract
• 2 cups halved seedless red grapes
• 2 teaspoons honey
• 1 teaspoon lemon zest
• 1 teaspoon water
• 1 tablespoon turbinado sugar
• Fresh thyme

1. Preheat oven to 375u0b0F.
2. Cut butter and shortening into the flour and salt. Sprinkle in the ice water until the dough comes together. Separate dough into four equal pieces. Roll out each piece of dough into a 6" circle. Transfer to a parchment-lined sheet pan.
3. With a fork, blend the cream cheese, granulated sugar, flour, egg, and vanilla in a medium bowl until smooth. Chill.
4. Spread the cream cheese mixture evenly over each round, leaving about a 1/2" border.
5. Toss the grapes with the honey and lemon zest. Divide the grapes over each round. Fold the edges of the rounds over the filling.
6. Whisk the reserved egg with the teaspoon of water. Brush the edges of each round with the egg wash and sprinkle with the turbinado sugar. Strip of some thyme leaves and sprinkle over each crostata.
7. Bake for about 30 minutes, or until crust is nicely golden-brown. Remove from oven and let tarts cool. Serve with a dollop of creme fraiche and garnish with additional thyme, if desired.

pastry, flour, kosher salt, cold unsalted butter, cold vegetable shortening, water, crostata, cream cheese, sugar, flour, egg, vanilla, red grapes, honey, lemon zest, water, turbinado sugar, thyme

Taken from food52.com/recipes/19367-grape-crostata (may not work)