Brie & Grape Tart

By • December 1, 2010 • 17 Comments



Author Notes: This is inspired by a pizza from Dove Vivi in Portland. They make cornmeal crust pizza with a variety of toppings. One of my (and my sister's) favorites is the Brie & Grape. This is my facsimile. I make it in an 11" tart pan to fancify it a bit, but you could make it rustic instead. It is great fresh out of the oven, but also tastes good at room temperature.hardlikearmour

Makes one 11" tart

Crust

  • 1 cup all-purpose flour, plus more for dusting surface
  • 2/3 cup plus 1 teaspoon yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup water
  1. Heat oven to 400 F, with rack in the lowest position. Whisk flour, 2/3 cup cornmeal, baking powder and salt together in a medium bowl. Make a well in the center of the dry ingredients, and add the oil and water. Using wooden spoon mix together to form a dough.
  2. Turn dough out onto lightly floured surface. Knead for several minutes, dusting with more flour to create a homogenous dough that is slightly tacky.
  3. Roll dough into 10-11" circle on a piece of parchment paper.
  4. Sprinkle 1 teaspoon cornmeal over the bottom of the tart pan. Transfer dough into pan, using the parchment paper to turn dough into pan. Peel off parchment, then pat dough into the edges of the pan.

Tart topping

  • 1/2 tablespoon extra virgin olive oil
  • 1 ounce finely grated pecorino romano cheese
  • 1 teaspoon finely chopped fresh rosemary, divided
  • 4 ounces of your favorite brie cheese
  • 10-15 seedless red grapes, cut into quarters (pole to pole)
  • 1 to 2 tablepsoons pine nuts
  1. Drizzle the olive oil onto the crust, then use a pastry brush to spread it. Sprinkle on the romano cheese in an even layer. Sprinkle about 2/3 of the rosemary over the cheese.
  2. Cut the brie into approximately 1/8-inch thick slices. Cut each slice into 3-4 pieces, so each piece is roughly square. Arrange the pieces evenly over the surface of the crust, staying 1/2-inch away from the edges.
  3. Scatter the grape slivers and pine nuts over the surface of the tart. Bake on lowest rack of oven for 13-15 minutes, until the very edges of the tart just start to brown and pull away from the pan. Sprinkle with remaining rosemary, slice, and serve.
Jump to Comments (17)

Tags: savory, travels well

Comments (17) Questions (0)

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Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I love your crocodile cake! One of my students made one for her final a few years ago, and that thing was green as the Wizard of Oz. Your subtle coloring significantly lessens the shock value.

Gator_cake

almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, b! It's covered in modeling chocolate and dusted with some combo of petal and lustre dusts (I just mixed a bunch until I was happy with the color).

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Looks a divine now as before. Glad to be reminded!

Gator_cake

almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, boulangere!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks super yummy! I love grape and brie on pizza too, so I'm sure it's lovely on a tart!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

It's a pretty close approximation to grape & brie pizza, so I think you'd like it!

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over 3 years ago adamnsvetcooking

Yummie!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks!

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over 3 years ago singing_baker

This looks delicious. It would be great as an fruit and cheese course!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Great idea!

Img_1958

over 3 years ago gingerroot

This looks lovely. I'm with kmartinelli - I think I could eat the whole tart in one sitting.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, gingerroot! I guess I'm a little obsessed with Dove Vivi pizza as the tart I am currently working on is inspired by another one of their delicious creations.

Katherine_photo

over 3 years ago kmartinelli

Oh yum. I love brie, and I love the savory sweet element here. I would end up eating this whole thing.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, k. The sweetness of the grapes really works well with the rich brie! Wish I could claim I came up with the combo.

Me

over 3 years ago wssmom

I simply ADORE brie. And grapes. And pizza. My dream come true!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, wssmom! It's a really yummy combo.

Monkeys

over 3 years ago monkeymom

looks delicious!