The sweet and sour grape and brie tart comes from my passion for combining fruits and cheeses. This sweet and sour savory tart will win everyone over, I assure you.
I made the tart using my crazy dough as the base, click below for the recipe ➡️➡️ CRAZY DOUGH quick to assemble and super versatile for many preparations.
If you don’t want or can’t prepare the dough yourself, buy the sheets you find in the refrigerated section of the supermarket.
I also used fabulous mandarin marmalade, with which I caramelized the grapes at the final stage of preparation.
After all this information, let’s get to work and you’ll see how delicious it is.
If you like sheets and savory tarts, click immediately below on the red writings you will find other quick and super tasty recipes.
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s look at the ingredients we need to make this recipe
- 1 puff pastry (or my crazy dough)
- 7 oz ricotta (you can also use lactose-free)
- 4.5 oz brie
- grapes (15 grapes to be halved)
- Tropea red onions (in sweet and sour)
- 2 tsps marmalade (I used mandarin but you can use orange or apricot)
- 1 tsp water (to soften and make the marmalade more liquid)
- 3 tsps milk (to soften the ricotta)
Tools
You’ll need a rolling pin if you’re making your own pastry, otherwise nothing. A tart pan to place the pastry in.
Steps
First, if you don’t already have a ready-made sheet, let’s prepare the crazy dough➡️ CRAZY DOUGH
Once the crazy dough is prepared, let it rest in the fridge for half an hour. If you have the ready-made sheet, proceed immediately to assemble.
Roll out the pastry on baking paper and put it in our pan. Now take the ricotta and soften it with 3 teaspoons of milk. It will spread much better and more uniformly.
Get the grapes, which we will have already washed, and cut them in half, removing the seeds. I suggested 15/20 grapes, but if they fit, add more or less to your taste. Add them over the entire surface of the tart, on the ricotta cream.
Now add the brie, which we will have cut into pieces.
It’s time to add the sweet and sour onions, I used Tropea red ones, cut into strips.
Take the marmalade and after measuring two teaspoons into a cup or small container, add water to make it more liquid. After this step, I started spreading it over the surface of the tart to seal everything.
Turn on the oven in fan mode, 356°F and once at temperature, bake the tart for about 25 minutes. Always check based on your oven.
Once cooked, take it out, let it cool slightly, and enjoy this delicacy.
Storing the Sweet and Sour Grape and Brie Tart
If the tart remains, it keeps perfectly in the fridge for the next day. When ready to use, just heat it a little in the oven, in a pan, or in the microwave, and it will be super tasty again.
FAQ (Frequently Asked Questions)
What do you think, will you remake this sweet and sour tart?
If you like, you can follow my culinary adventures also on my INSTAGRAM page
I’m waiting for you and thank you.
Bon appétit
