Amazing flaky melt in your mouth crust filled with soft goat cheese, sweet roasted grapes, and herbs. This tart is a snap to put together and looks super impressive for any get together. If, you can manage to share of course.
Remember, sharing is caring don’t forget to PIN IT!
Every other tart ever is going to need to move over for this one. The combination of flavors here is out of this world! I will not be held responsible for you falling in love with this tart when you make it, I won’t. Do so at your own hungry roasted grape and goat cheese loving risk!
Questions that I’ve been asked during this recipe process: What is a tart? Is it hard to make? How do I roast a grape? Do people actually roast grapes?
Here we go: a tart is the most yummy thing you will ever put in your face hole, this one in particular with its salty sweet combination. No, a tart isn’t hard to make its pie crust that goes on a pan instead of a pie plate. You throw the grapes on a baking sheet, rub olive oil on them, sprinkle some seasonings on, leave them in the oven for 15 minutes. I don’t know if other people roast grapes, but I do, and you should be like me because roasted grapes are delicious.
Questions I got after the tart was made, out of the oven, and tasted: why are you so smart? Can we eat this everyday?
I’ll just let you answer those last questions yourself.
If you have never made a tart before do not fret! The actual crust is a very simple, literally cannot be screwed up pie crust. If you’ve never made pie crust before, still no worries, because I’m going to lend you a couple of secrets. Just kidding they’re not a secret, just tidbits. Tidbits? Does anyone actually say that? Tips, they’re tips.
- Make sure you whisk together your flour, sugar and salt for 1-2 minutes before adding your butter so that those ingredients are already nice and light and fluffy.
- Freeze your butter for about 10-20 minutes before making the crust. Then use a cheese grater to simply grate the nice firm butter right into your flour mixture. No food processor necessary.
- Don’t be too impatient when you add the ice water to the flour/butter mixture. Also, don’t actually add the ice cubes. Only add the water 1 tbsp. at a time so you don’t risk having to start over if you get your dough too wet.
As far as goat cheese, you can use your favorite brand. I’ve pretty much never met a goat cheese (or any cheese, lets be real here) that I don’t like, and I’d say your safe with any type.
I used a soft goat brie and let it sit out on the counter for a good 20 minutes to be extra soft and spreadable.
On the grapes. You don’t need to leave them on their stems to roast. Just be careful that they don’t go rolling everywhere like mine did…..then your cat will chase them and think it’s a game and it might cause you to say bad words.
Just rub those grapes up with olive oil until they’re shiny and give them a sprinkle of oregano and thyme because it makes them extra super delicious. Trust me.
Now….go on and make yourself a roasted grape tart. Give yourself a pat on the back for making something that looks all fancy schmancy and thank yourself later.
Printable recipe for you below!
Roasted Grape & Goat Cheese Tart
- 1 1/2 Cups all purpose flour
- 1/2 Teaspoon salt
- 1/2 Teaspoon sugar
- 1/2 Cup frozen butter
- 4-5 Tablespoons Ice water
- 1 egg beaten (for brushing crust)
- 4 Ounces Goat Cheese softened
- 4 Ounces cream cheese softened
- Roasted Grapes
- Balsamic vinegar
- Roasted Grapes:
- 2 Cups red or green grapes
- 2 Teaspoons chopped fresh thyme
- 2 Teaspoons chopped fresh oregano
- 1 Tablespoon olive oil
- Tart Crust:
- In a large bowl mix together the flour, salt, and sugar.
- Grate frozen butter into flour mixture and blend with pastry blender or two forks until the mixture resembles coarse meal.
- Add water 1 Tbsp. at a time while mixing with a spoon, until dough comes together.
- Place dough onto a well floured board and roll into a circle, rolling from center to edge.
- Dough should be about 1/4 inch thick.
- Roasted Grapes:
- Preheat oven to 375 degrees.
- In a medium bowl, toss grapes with olive oil, thyme, and oregano.
- Place grapes on baking sheet and bake for 15 minutes, until grapes begin to wrinkle.
- Turn oven up to 400 degrees.
- Place tart crust onto a large baking sheet.
- Combine cream cheese and goat cheese.
- Spread cheese mixture onto crust, leaving a 1 1/2 inch border.
- Spoon the grapes on top of the cheese mixture.
- Fold the edge of the crust over the edge of the filling.
- Brush the folded edge with the beaten egg.
- Bake for 20-30 minutes, until crust is golden brown.
- When tart comes out of oven, drizzle with balsamic vinegar as desired.