Grape Tart

A supple, oily bread dough trapping bursting black grapes. The crumb soaks up the purple juice while the top crunches with sugar and rosemary.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 662
• Protein: 9 g
• Carbs: 114 g
• Fat: 18 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 13.3 g Fresh baker's yeast ( crumbled )
• 200 ml Mineral water ( lukewarm )
• 66.7 ml Extra virgin olive oil ( high quality )
• 100 g White sugar ( granulated )
• 533.3 g Muscat black grape ( washed and stemmed )
• 1.3 piece Rosemary ( sprigs, leaves picked )
• 0.7 pinch Gray sea salt ( fine )

Instructions

1. Dough preparation

   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. First assembly

   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. Second assembly and finishing

   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. Baking

   Bake at 190°C. The tart is ready when the crust is deep golden and the grape juice starts to caramelize around the edges.

Chef's tips

• 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.

Storage

Keeps for 48 hours at room temperature under a cloth. Avoid the fridge as it hardens the dough.