Combine 1 cup all-purpose flour, 1/4 cup cornmeal, 1/2 teaspoon kosher salt and 1/2 teaspoon granulated sugar in the bowl of a food processor. Pulse several times to combine, before adding 1/2 cup cubed cold unsalted butter. Process until the mixture resembles coarse meal, about 10 seconds — at this point it's actually desirable to have a couple pea-sized butter cubes in the mixture. Anything beyond that will make your dough a little hard to work with. With the machine running, pour 1/4 cup ice water through the feed tube in a slow steady stream, until the dough just holds together. DO NOT PROCESS FOR MORE THAN 30 SECONDS, or your dough will be over-kneaded and hard to work with!

Lay out a large piece of plastic wrap on a clean work surface. Turn out the dough onto the plastic wrap, and work quickly to bring the dough together into a small mound, handling it as little as possible. When you've got a mound (it's okay to have a couple stray pieces), wrap the plastic around the mound. Flatten with the back of your palm and freeze for at least 10 minutes, until slightly hardened.

Preheat the oven to 375 (F). Prepare a baking tray by lining with parchment paper.

Dust a clean work surface with a combination of all-purpose flour and cornmeal. Roll out the chilled cornmeal dough to a 12-inch round, about 1/8 inch thick. If the dough sticks to the work surface or your rolling pin, freeze for another 5 to 10 minutes or so. Transfer the dough to a large, parchment-lined baking sheet and refrigerate until ready to use.

In a medium bowl whisk together 8 ounces goat cheese, 2 teaspoon honey, and leaves from 2 springs of fresh rosemary. Spread the goat cheese mixture over the rolled out dough, leaving a 2-inch border all the way around the circle. Mound 1 pound Concord grapes over the goat cheese, and sprinkle 3 tablespoons pine nuts over the mound. Fold border over the fruit mound, overlapping when necessary and pressing gently to adhere to the folds.

Crack open 1 egg in a small bowl and gently whisk until the yolk has incorporated into the weights. Brush the crimped border of the galette with the beaten egg.