Grape & Goat’s Cheese Filo Tart

Mains

Oct 19

Come Autumn, it is time for grapes to come center-stage & shine once again!

Most often gobbled-up in its raw form - after a meal or for a quick on-the-go snack - this delightfully refreshing fruit has a couple of tricks up its sleeve. From sweet to savoury, it shows no bounds when it comes to the kitchen! Cooked-down with sugar & spices in a luscious chutney, roasted with meats, paired with cheeses or baked in a crispy golden tart, there truly is no wrong way when it comes to grapes!

This Grape & Goat’s Cheese Filo Tart just goes to show how versatile grapes can be. A flaky & crisp golden crust topped with jammy roasted grapes, laces of red onions & melted goat’s cheese - nothing sounds better to slowly slip into Autumn season. Enjoy!

Version Française - Tarte aux Raisins et Fromage de Chèvre

- Vegetarian Recipe -

GRAPE & GOAT’S CHEESE FILO TART

1 pack of filo pastry (approx. 120-130g)

40g of butter, melted*

450g of red & black grapes, seedless

1 red onion

20 sprigs of fresh thyme leaves

1 ½ tablespoons of balsamic vinegar

1 tablespoon of honey**

80g of soft goat’s cheese***

Fleur de sel

Freshly grated pepper

Preheat the oven to 200°C.

Unroll the filo pastry sheets.

Brush each sheet with a little butter and stack the sheets on a baking tray lined with parchment paper.

Fold the edges approx 2-3 cm inwards.

Peel and slice the onions into strips.

Add the grapes, sliced onion, thyme leaves, balsamic vinegar, honey & 1 tablespoon of melted butter to a large bowl. Season with salt and pepper and mix until evenly coated.

Spread the mixture onto the filo dough and sprinkle the crumbled goat’s cheese on top.

Bake in the oven for 20-25 minutes, until flaky & golden-brown.

Remove the tart from the oven and enjoy warm.

Notes: *You can sub the butter for a dairy-free alternative - e.g: margarine, olive oil, etc.

**You can sub the honey for a vegan alternative - e.g: maple syrup, agave syrup, etc.

***You can sub the goat’s cheese for any other type of soft cheese (with or without dairy) - e.g: feta, brie, queso fresco, etc. - or simply omit the cheese entirely.