The boys are back (or I'm back) from a small blogging hiatus with a roasted grape tart. I've watched on with major fomo as friends, family and Insta acquaintances alike seem to be frollicking about in the Australian sunshine, all the while being couped up in my apartment, surrounded by groceries. Truth be told, I had about -100 of a holiday this festive season, and I've had -200 time to develop additional recipes/additional rambling about food. Without saying more than I have, I'll just end by mentioning that I'm wildly excited a) to get back into creating alllllll of the new recipes and b) to show you this project that's zapped all of my time and incessant internet chatter. There might even a few roasted grapes in there, too.
Hey so now that I've gotten that obligatory introduction that's expected but generally left unread (and that I'm writing in a half zombie state at 8pm) let's get to the good stuff, hey?
1 1/2 cups hazelnut meal (you can buy it from the supermarket or grind your own - 1 cup of hazelnuts makes ABOUT 1 1/2 cups hazelnut meal, don't quote me but just a handy hint)
75g Parmesan, finely and freshly grated
Pinch of salt
500g grapes of your choice (seedless are a bit more pleasant, but optional)
5-10g sage, chopped
100g cheese of your choice (I used a mixture of blue cheese and cheddar because what waistline?)
1 cup milk of choice (I used lactose free cow's milk, just because it was in the fridge each time I tested, and you, likewise, can use what you have in your fridge)
Generous salt and pepper
1. Preheat the oven to 180 degrees Celsius.
2. Place your grapes onto a lined baking tray, and, with a spray of olive oil, into the oven for 20-30 minutes, until they are roasty and have taken on lots of colour.
3. While the grapes are cooking, place all the ingredients for the tart base into your food processor (if you're making your own hazelnut meal, do so beforehand) and process until a dough ball forms. Remove from the food processor, and press into a fluted tart tin. (between 23-25cm in diameter) Use a fork to poke numerous air holes in the base, and then place the tart in the oven for 10 minutes, to pre cook the base.
4. Once the base has cooked and cooled, whisk together your eggs, milk, salt, pepper, and sage. Assemble the tart by laying half your cheese (whether you grate the cheese or just spread it in blobs depends largely on which cheese you decide to use - grate the cheddar, blob the blue, etc) on the base. Lay the roasted grapes in the centre of the tart, and pour the whisked egg mixture around them. Finish with the remaining 50g of cheese, and then place the tart into the oven for 30 minutes (checking intermittently - spray the grapes with some olive oil if you're worried about them) or until the egg is fully cooked and the top is beautiful and brown.