Grape and Ricotta Galette with Fennel Crust and Red Wine Syrup Recipe | Valerie Bertinelli | Food Ne

Ingredients

• 1 1/2 cups all-purpose flour, plus for dusting
• 1 tablespoon ground fennel
• 1 teaspoon flaky sea salt, crushed
• 1 stick (8 tablespoons) unsalted butter, cold, cut into cubes
• 1/4 cup white grape juice, cold
• 7 ounces almond paste, crumbled
• 1/3 cup granulated sugar
• 3/4 teaspoon flaky sea salt, crushed
• 1 cup strained whole-milk ricotta, at room temperature (drain off excess liquid through a sieve or cheesecloth before measuring)
• 2 teaspoons lemon zest (1 large lemon)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs, at room temperature
• 2 cups halved seedless green grapes
• 2 cups halved seedless red grapes
• 2 tablespoons honey
• 2 tablespoons turbinado sugar
• 2 cups red wine, such as a Malbec or Pinot Noir
• 1 cup granulated sugar
• 1 tablespoon fennel seed