I'm not one to make fussy pastries (though I am an avid consumer of them!), but a tart you will find me making often in my home is a galette, or rustic, freeform tart. Most often, I make these out of fruit, for a lighter and simpler version of a fruit tart. For this recipe, I took the inspiration from the flavors of the Mediterranean. In this savory galette, I'm playing off the sweetness of mixed green and red grapes and caramelized onions with the brininess of feta. The oven-roasting of the grapes transforms their sweetness into a mellower taste not unlike roasted tomatoes. It's our "summer" now in San Francisco, so this is a great time to enjoy this galette for a satisfying vegetarian meal, served with a simple arugula salad.

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