This year's harvest of grapes from three vines growing on a pergola was much more bountiful than last year's. After splitting the booty with a friend, and plucking the good from the bad, I ended up with two huge bowls of grapes.
I, of course, made a grape pie. But what else could I do with grapes?I loved the onion and goat cheese puff pastries I made a while back so much, that I decided to rip off myself. I ended up making little puff pastries filled with grapes and honeyed goat cheese. They turned out well, but...
I had a little pie pastry left over from the grape pie, so made a small tart filled with honeyed goat cheese and grapes, as well. This was the much better combination! A larger ratio of cheese and grapes to dough, and the tart's crispy crust contrasted better with the filling.The grapes I used were picked just shy of perfectly ripe, so they're tart, but still enjoyable out of hand. Grapes in the grocery store are much sweeter than what I was working with. If you don't have access to homegrown grapes, I suggest picking up the tartest grapes you can find. Also, I think red grapes would be more aesthetically pleasing after being baked. Just a hunch.
I've still got an entire bowl of grapes left. Hmm....more tarts!
Grape and Honey Goat Cheese Tart
Makes (1) 9-inch tart, or multiple smaller tarts
1/2 pie dough recipe (I like this one)
12 ounces goat cheese
4 tablespoons honey
1/2 cup heavy cream
1/4 teaspoon salt
3-4 cups tart grapes
- Preheat oven to 350 degrees
- Roll dough out and fit it in tart pan. Butter one side of aluminum foil, and line the tart with the foil, buttered side down. Fill the foil with beans, and bake for 20 minutes. Remove beans and foil from tart shell, and prick bottom all over with fork, and bake for another 10 minutes.
- Beat goat cheese, honey, eggs, heavy cream, and salt together, then pour into baked tart shell. Top with grapes.
- Bake for 30-40 minutes, or until tart is firm and top is lightly browned.