Grape Tart
Ingredients
- 333.3 gWheat flour (sifted)
- 13.3 gFresh baker's yeast (crumbled)
- 200 mlMineral water (lukewarm)
- 66.7 mlExtra virgin olive oil (high quality)
- 100 gWhite sugar (granulated)
- 533.3 gMuscat black grape (washed and stemmed)
- 1.3 pcRosemary (sprigs, leaves picked)
- 0.7 pinchGray sea salt (fine)
Method
A supple, oily bread dough trapping bursting black grapes. The crumb soaks up the purple juice while the top crunches with sugar and rosemary.
- 1
In a bowl, mix flour, crumbled yeast, lukewarm water, and 50ml oil. Knead until the dough is smooth and pulls away from the sides. Let double in size in a warm place for 1.5 hours.
- 2
Divide the dough in two. Roll out the first half on an oiled baking sheet. Spread half the grapes and sprinkle with 50g sugar. The grapes should be tightly packed.
- 3
Cover with the second half of the dough. Seal the edges by pinching firmly. Arrange the remaining grapes on top, pressing lightly with fingers. Drizzle with remaining oil, sugar, and rosemary.
- 4
Bake at 190°C. The tart is ready when the crust is deep golden and the grape juice starts to caramelize around the edges.
Frequently asked questions
How do you get this dish right?
- Use small-berried black grapes, ideally with seeds for the traditional crunch.
- Don't skimp on the olive oil; it's what gives that texture between bread and cake.
- Let the tart rest for 2 hours after baking: the juice needs to soak into the crumb.
How long does this dish keep?
Keeps for 48 hours at room temperature under a cloth. Avoid the fridge as it hardens the dough.
