Grapes make a lovely sweet and savoury addition to a variety of meals. If you can manage it try and time this recipe for when you have the bottom of a bag of grapes that have gotten a little old.
For some reason grapes that have gone a bit wrinkly tend to roast the best. If you don’t have a leek, an ordinary onion would do the trick. Or a shallot. Just make sure to slice it nice and thin so it cooks quickly with the grapes.
- 2 Tbsp olive oil
- 1 pound red, seedless grapes
- 1 leek, finely sliced
- Salt and pepper, to taste
- 150 grams fresh goat cheese
- 1 sheet puff pastry, thawed if frozen
- Sliced green onions, to garnish
- Set oven at 400ºF. In a pan toss together olive oil, grapes and sliced leeks until well coated with oil, then season to taste with salt and pepper. Roast in the oven for 20 minutes, or until the grapes have begun to burst and are soft. Remove from oven and let cool.
- Roll out puff pastry onto a lined baking sheet. Break up the goat cheese and dot all over the pastry. Using a slotted spoon place roasted grapes and leeks on top of goat cheese trying to drain out some of the liquid released by the grapes. Fold edges of pastry oven the filling and pinch the corners to seal.
- Bake for 15 minutes, or until pastry is golden, then remove from oven and let sit for 5 minutes before slicing and serving – drizzle with remaining liquid from the pan the grapes were roasted in and top with sliced green onions to garnish.
Assembling the tart