Sweet & Savory Grape Harvest Tart
Four years ago when we first bought our property here in Umbria, my husband planted grapes all along the back fence that runs from one end of our property to the other. These are grapes grown for eating, not the variety used to make wine, and his intention was to share the grapes with our farmhouse guests as they ripen. Well, after four years of growth, these vines are producing a lot of grapes, and unfortunately they all seem to ripen within a two week period. The real problem with this quick ripening window is that if we don’t pick them immediately, the birds will devour them. The last couple of years during our short grape harvest, I’ve made grape jam, grape chutney, and lots of different grape based desserts, but this year I decided to try a few different ideas, including this sweet and savory grape tart. Both my husband and I really enjoyed the flavor of this tart and it would be a wonderful option for lunch with a mixed green salad, or even cut into squares for a brunch buffet. I used a combination of white and purple grapes, but you could use any full flavored seedless grapes you prefer.
I am not someone who likes to fiddle around with pastry unless I am in the mood and have extra time on my hands. Luckily you can find some really good quality puff pastry in specialty stores these days, so feel free to buy your pastry already made if you are running short on time, although my Rough Puff Pastry also works well in a rustic tart such as this one. You can make either one large tart, or two smaller ones, though I made two tarts when I made mine and then cut them into squares to serve. I used a goat cheese Robiola cheese, but any creamy goat cheese will work just fine. If you cannot find pancetta, chopped bacon will work well in its place.
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