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Roasted Grape & Ricotta Crostata

Roasted grapes prepared with the warm aromatics of thyme and honey create for a sweet and savoury palate.

Influenced by our travels to Tuscany, I am reminded of crostata's and how they act as a lovely foundation for fruit flavours. The flakey tender shortcrust filled with lemony ricotta is delicate allowing the grapes to shine!

I love how this crostata can be served as a canapé, with a cheese course or as the leading lady at your weekend brunch.

Yield 8-10 Servings

Mis en Place

Shortcrust Pastry

300 Grams All Purpose Flour

100 Grams Granulated Sugar

1 Tsp. Lemon Zest

1/2 Tsp. Salt

1 Tsp. Honey

1 Egg Yolk

1 Tsp. Chopped Thyme

45 Grams Whole Milk

125 Grams Soft Unsalted Butter


400 Grams Ricotta (drained if sitting in water)

80 Grams Granulated Sugar

1 Egg

1 Pinch of Salt

Zest of Half Lemon

2-3 Bunches Concord Grapes (or any red skinned grape)

Olive oil


Salt & Pepper




Step 1

Make Shortcrust Pastry

In a stand mixer fitted with a paddle attachment combine softened butter, vanilla, lemon zest, thyme and salt. Add honey and sugar, then the egg yolk.

Slowly add flour alternating with whole milk starting and ending with flour until it just comes together.

Lightly knead dough together and divide in half into two smooth rounds.

Wrap each in plastic wrap. Chill/ let dough relax for 1 hour minimum.

Step 2

Make Filling

In a mixing bowl, break up ricotta with a fork, add egg, sugar, salt and lemon zest.

Whisk lightly until combined.

Step 3

Prepare tart pan

Lightly butter an 8" fluted tart pan and preheat the oven to 350 F.

On a lightly floured surface roll one dough to 1/2 cm thick and lay into a tart pan pushing into the pan removing any air pockets.

Trim excess and dock the pastry with a fork.

Spoon ricotta filling into the shell and smooth evenly.

Step 4 Place on a baking sheet and bake for 35 minutes or until the crust looks golden and filling is set when jiggled.

Step 5

Meanwhile prepare grapes

On another sheet pan, toss grapes with olive oil, salt, pepper, and thyme.

Bake for 15 minutes until blistered. Set aside until the tart is ready.

Step 4


Once the tart has cooled, remove the ring and place on a serving plate.

Lay bunches of grapes and some of the loose grapes on top of the tart.

Spoon additional grape jus over grapes and drizzle with honey.

Add an additional zest of lemon and garnish with fresh thyme springs.

Serve warm.


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