French tart with grapes and goat cheese

Submitted by enr on 21 Jun 2010
# For the dough:
200 g flour
100 g cold butter
1 yolk
1 tbsp sugar
1 tsp salt, some water
butter spreads, flour for rolling out
# For the filling:
20 g butter
200 g red and white grapes (seedless)
4 sprigs thyme
1 tbsp brown sugar
2 tbsp vinegar (balsamic)
2 tsp Dijon mustard
200 g goat feta cheese
30 g pine nuts
French tart with grapes and goat cheese
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From products to the base mix a soft dough. Messi, until smooth and allowed covered in the refrigerator for 30 minutes. After tightening, roll it thin and place in a greased form. Edges tucked protrude about 2 cm. Pricked with a fork and bake until light brown in about 10 minutes in a preheated 180 C oven (160 C with a fan). Once removed, is coated with a thin layer of mustard. Grapes halve and sauté 3-4 minutes in the melted butter with thyme. Add sugar and stir it for another few minutes. Sprinkle with vinegar and stir some more. Remove from heat. Grapes are drained from the formed sauce and spread over baked base. Sprinkle with crumbled feta cheese and pine nuts lightly cooked (in a pan without oil). Optional add pepper. Bake 25-30 minutes until the feta cheese get a golden crust.
0 users
21 Jun 2010


It is very unusual - how's it taste?

Well, to me it seemed suspicious at first, but as I did I loved it. Flavors are well balanced. With white wine is great.