Go Back
Rectangular roasted grape and feta tart with a golden pastry border on a wooden board with a linen napkin

Roasted Grape and Feta Tart with Honey and Fresh Thyme

A puff pastry tart with roasted red grapes, ricotta, and feta, finished with honey and thyme. It takes about 50 minutes and serves 6.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 374
Ingredients Method Notes

Ingredients
  

Tart base
  • 320 g all-butter puff pastry sheet thawed, kept cold
  • 1 egg large; beaten with 1 tsp water
  • 125 g ricotta
  • 1 tsp lemon zest finely grated
  • 1/4 tsp black pepper
Topping
  • 400 g red seedless grapes stems removed, washed and dried
  • 1 tbsp olive oil
  • 1/4 tsp fine salt
  • 1 tbsp fresh thyme leaves divided
  • 150 g feta from a block, crumbled
  • 2 tbsp honey for drizzling

Method
 

  1. Heat the oven to 200 C / 400 F with one rack in the middle and one in the lower third. Toss the grapes with the olive oil, salt, and half of the thyme in a 23 x 33 cm / 9 x 13 inch baking pan.
  2. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment and unfold the puff pastry onto it. Use a knife to score a border 2 cm / 3/4 inch from the edge, without cutting through. Prick the center all over with a fork and brush the border with the beaten egg.
  3. Put the pastry on the middle rack and the grapes on the lower rack. Bake the pastry for 10 minutes, until the border is puffed and light golden. Leave the grapes in for 15 minutes total, until most skins have split and the juices bubble.
  4. Press the puffed center of the pastry down gently with the back of a spoon. Stir the ricotta with the lemon zest and pepper, then spread it inside the border. Lift the grapes out with a slotted spoon and scatter them over the ricotta, leaving the juices in the pan so the pastry stays crisp. Crumble the feta on top.
  5. Bake the tart for 15 minutes, until the border is deep golden and the feta edges start to brown. Let it rest on the pan for 5 minutes. Drizzle with the honey and 1 tablespoon of the pan juices, scatter with the remaining thyme, and cut into 6 pieces.

Notes

  • Thaw the puff pastry in the fridge overnight, or it will crack when you unfold it.
  • Taste the feta first. Brined blocks are salty, so you may not need extra salt.
  • Leave the roasting juices in the pan and spoon just 1 tablespoon over the finished tart.
  • Let the tart rest 5 minutes after baking so the ricotta sets and slices cleanly.