Make Ahead

Brie & Grape Tart

December  1, 2010
0 Ratings
  • Makes one 11" tart
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

What You'll Need
  • 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
  • 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. Crust
  2. 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.
  3. Turn dough out onto lightly floured surface. Knead for several minutes, dusting with more flour to create a homogenous dough that is slightly tacky.
  4. Roll dough into 10-11" circle on a piece of parchment paper.
  5. 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.
  1. Tart topping
  2. 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.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • boulangere
  • fiveandspice
  • gingerroot
  • kmartinelli
  • wssmom
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

17 Reviews

boulangere October 2, 2012
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.
hardlikearmour October 2, 2012
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).
boulangere October 2, 2012
Looks a divine now as before. Glad to be reminded!
hardlikearmour October 2, 2012
Thank you, boulangere!
fiveandspice March 7, 2011
This looks super yummy! I love grape and brie on pizza too, so I'm sure it's lovely on a tart!
hardlikearmour March 7, 2011
It's a pretty close approximation to grape & brie pizza, so I think you'd like it!
adamnsvetcooking March 5, 2011
hardlikearmour March 5, 2011
singing_baker March 5, 2011
This looks delicious. It would be great as an fruit and cheese course!
hardlikearmour March 5, 2011
Great idea!
gingerroot March 5, 2011
This looks lovely. I'm with kmartinelli - I think I could eat the whole tart in one sitting.
hardlikearmour March 5, 2011
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.
kmartinelli March 5, 2011
Oh yum. I love brie, and I love the savory sweet element here. I would end up eating this whole thing.
hardlikearmour March 5, 2011
Thanks, k. The sweetness of the grapes really works well with the rich brie! Wish I could claim I came up with the combo.
wssmom March 4, 2011
I simply ADORE brie. And grapes. And pizza. My dream come true!
hardlikearmour March 4, 2011
Thanks, wssmom! It's a really yummy combo.
monkeymom December 4, 2010
looks delicious!