Concord Grape and Pear Galette

Dough: Pulse flours, sugar, salt, butter, egg yolk, and ice water in a food processor until dough gathers into a ball. If dough is too dry, add a bit more water. On a lightly floured work surface, gather dough and knead it by hand for a few minutes until soft and malleable. Flatten dough into a disk, and wrap it in parchment. Chill for 1 hour.Filling: In a medium nonreactive saucepan over medium heat, simmer grapes, ¼ cup water, sugar, lemon zest, and lemon juice until mixture begins to thicken, about 7 minutes. Using the back of a wooden spoon, press the mixture through a fine mesh strainer into a bowl. Discard seeds and skins. Cool grape mixture completely. Preheat oven to 350° F. On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a parchment- lined baking sheet. Generously smear the grape mixture over the dough leaving a 1 ½-inch border. Place pears on the grape filling in a circular pattern. Fold the border over the fruit, pleating it as you go. Make egg wash by beating egg and 1 tablespoon water. Brush dough with egg wash and sprinkle with sugar. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.