I’m super excited to be collaborating with Fruits from Chile on a new recipe. I used fresh red Chilean grapes to make this savory caramelized grape and shallot tart. These sweet seedless red grapes are absolutely divine. You can find these freshly imported grapes at grocery stores across BC now.
There is no need for sugar in this recipe. The grapes add a natural sweetness to this savory tart. As the grapes simmer and reduce, the shallots are coated with a lovely caramel sauce. I also added some sharp and nutty gruyere cheese to contrast with the sweetness of the caramelized grapes and shallots. This sweet and savory combination is absolutely amazing. All of this goodness rests on top of a flaky butter puff pastry – yum!
After the tart comes out of the oven, top it with some fresh halved grapes. You can also add some crumbled gorgonzola on top, but blue cheese would be nice too. You can skip the dairy altogether and go with a vegan variation. Just substitute the butter puff pastry with a vegan pastry and a vegan cheese or no cheese at all; it’s still going to taste great. You can serve this tart as an appetizer or as a side with a lean protein and a salad. I also included a simple grape and feta salad recipe for you below.
I tested this recipe a couple of times, so we have been enjoying leftovers for days. Last night we had it with tenderloin steak and a salad. It actually tastes even better warmed up in the toaster oven the next day.
For more tips on how to make this tart, you can find a how-to video tutorial saved in my Instagram story highlights. If you get a chance to try this recipe, please let me know what you think by commenting here or tag me on Instagram.
Sweet and savoury grape and shallot tart with cheese
- 10-15 medium shallots, halved lengthwise
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 1/4 cups halved grapes, divided (reserve 1/4 cup for the top of the tart)
- 2 tbsp room temperature butter
- 1 tbsp melted butter
- 1/2 cup grated gruyere, gouda or white cheddar (see note)
- 1 package frozen puff pastry, thawed
- 1/4 cup crumbled gorgonzola or blue cheese (optional)
- 2 tsp salt
- 1/2 tsp ground black pepper
Preheat oven to 375 degrees.
Peel and halve the shallots lengthwise. You will need enough shallots to fill an 8 or 9 inch round cake pan. (Shallots vary in size, so it's difficult to predict exactly how many you will need). Arrange the shallots cut-side down as tightly as possible in the pan so that you will know approximately how many you will need for the recipe. Remove the shallots from the pan and place them in a bowl and set aside for later. (The shallots will shrink a little as they cook, so prep a couple of extra shallots and add them to the bowl).
Generously butter the bottom of the cake pan with 2 tbsp of room temperature butter and then put the pan in the fridge to set the butter.
Place a large non-stick frying pan over medium heat. Add the olive oil. When the oil is hot, add the shallots, rounded-side down. Season with salt and pepper. Saute for a minute and then gently flip the shallots over. Cook the shallots cut-side down for two minutes or until the shallots are golden brown. Then turn off the heat.
Add 1/2 cup water and 3 tbsp balsamic vinegar to the pan. Then add one cup of the halved grapes to the pan in between and around the shallots. Turn the heat to high. When the liquid comes to a boil, turn the heat down to medium. Braise the shallots until most of the liquid has reduced. Allow everything to cool a little before transferring the shallots and the grapes to the buttered cake pan.
While the shallots are cooling, roll out the puff pastry and cut out a circle that is about an inch larger than the cake pan. Prick the pastry all over with a fork.
Remove the buttered pan from the fridge. Use a spatula to place the carmelized shallots as tightly as possible in the pan, cut-side down. Start in the center and work your way to the edges. Then add the caramelized grapes in between the shallots. (Don't worry if the shallots have shrunk and don't completely fill the pan to the edges. The pastry will fill the gap around the edges).
Pour the melted butter on top. Then add the grated cheese. Drape the pastry over everything and tuck in the edges.
Bake at 375 degrees for 40 to 45 minutes or until the pastry is golden to medium brown. Remove from the oven and let cool for 5 minutes to allow the caramel/syrup to thicken a little.
Shake the cake pan from side to side to release the tart. Put a serving plate on top of the cake pan and carefully and quickly flip it over. (Be careful – the caramel/syrup is very hot). Slowly lift off the cake pan. Hopefully the tart comes out intact, but don't worry if some of the toppings remain in the pan. You can easily transfer any shallots that didn't make it onto the tart with a spatula. It will still look amazing.
- There are lots of other cheese options. Small chunks of brie without the rind would be nice too. Go with what you like and is readily available. There are so many wonderful vegan cheeses out there, but a nut cheese would pair well with the grapes and shallots.
- You can cut the shallots in half vertically instead of lengthwise (as pictured in the blog post), but you will require more shallots to fill the pan. I also found that the tart was too rich as a result, so I would recommend cutting the shallots lengthwise. I didn’t have time to photograph the second tart, but it was also very beautiful.
- This recipe can be made in an ovenproof pan, so that you don’t have to transfer everything over to another pan, but I prefer this method for a number of reasons.
Mixed greens with red grapes and feta
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 rounded tsp dijon mustard (optional)
- 1 rounded tsp honey
- 1/4 tsp salt
- 8 cups mixed greens
- 1 1/2 cups halved grapes
- 1/2 cup crumbled feta or blue cheese
Whisk together the oil, balsamic vinegar, honey, mustard and salt.
Put the greens, the grapes and crumbled feta in a large bowl.
Just before serving, drizzle the dressing on top and toss.