Roast Grape and Goat Cheese Tart | Jam & Bread
Breakfast & Brunch,  Pies, Tarts, Etc.,  Savories,  Vegetarian

Roast Grape And Goat Cheese Tart

The other day I walked over to Lyndon’s desk and said: Are you busy studying for any Harvard exams? Because I want to create a Roast Grape and Goat Cheese Tart, what do you think of these flavors I have in mind? And while Lyndon is typically quite busy studying for Harvard exams, he always takes a break to indulge me. This is how food is made in our house.

See the thing is, Lyndon has one of those palates that can pick apart every ingredient in every food. So when it comes to creating food, he is a great person to run things by as he can sort of close his eyes and imagine the flavor combinations with pin-point accuracy. And as we talked about my Roast Grape and Goat Cheese Tart idea we moved from a sweet dessert to a savory brunch chock-full of caramelized onions, rosemary, and red-wine roasted grapes.

Here’s what we settled on for flavors:

Once we moved away from a sweet dish, the flavors came together quickly.

  • Mild goat’s cheese as the backbone of the tart, cut with cream cheese. Adding cream cheese makes the dish easier on your wallet and it helps to stretch the flavor of the goat’s cheese which can be overwhelming.
  • Rosemary in the base and (optionally) sprinkled on top for a surprise pop of lemon-pine.
  • Caramelized onions to bring a touch of sweetness to the cheese.
  • Red-wine roasted grapes, inspired by my friend Albana the Uncomplicated Chef who has a brilliant Instagram feed. A few months ago she published a recipe for roast grapes and baked brie which inspired the topping for my tart.

Tart. Fancy name, easy prep.

Because this tart was created in my home and not in a fancy French kitchen, it’s going to come together quickly. A half an hour of actual work, and an hour of hands-off baking. The crust is easy as you press it into the tin; no rolling at all. The filling is a whip and dump. And roasting grapes is as hands off as eating them. I promise you, you can handle this.

The work-flow is also easy: Each component can be prepared while the next is either on the stove-top of in the oven. That makes it perfect for brunch, or for a make-ahead starter or savory dessert. It’s delicious both straight out of the oven and at room temperature. It also reheats beautifully, just keep an eye on it so the cheese doesn’t dry out too much.

Tag me Instagram @jamandbreadofficial (I love seeing when other people make one of my recipes!) and please consider leaving me a review below if you make roast grape and goat cheese tart. I sincerely hope you love it, and that you are ON BOARD with making my roast grape and goat cheese tart a staple of your brunch routine.

For even more recipe ideas you can follow me on Pinterest!

Enjoy! 😀👍🏻🍇

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Roast Grape and Goat Cheese Tart | Jam & Bread

Roast Grape And Goat Cheese Tart

  • Author: Matthew Smedal
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 1 delicious tart 1x
  • Category: Brunch
  • Cuisine: American


Featuring an easy rosemary-infused shortbread crust, a caramelized onion and goat cheese filling, and red-wine roasted grapes my Roast Grape And Goat Cheese Tart is an easy way to win brunch (or a round of hors d’oeuvres).



for the rosemary-shortbread crust:

  • 1 1/2 cups  all-purpose flour (200 grams)
  • 1/2 teaspoon salt 
  • 1/4 teaspoon pepper
  • leaves from 1 sprig of rosemary, chopped fine
  • 10 tablespoons unsalted butter, melted (140 grams)

for the caramelized onion and goat cheese filling:

  • 1 sweet onion
  • 2 tbsp butter (30 grams)
  • 8oz cream cheese (225 grams)
  • 3/4 cup goat cheese (190 grams)
  • 1/4 cup heavy cream (60 milliliters)
  • 3 eggs
  • 1 tablespoon flour
  • 1/2 teaspoon salt 
  • 1/4 teaspoon white pepper

for the red-wine roasted grapes:

  • 3 cups red and/or black seedless grapes (600 grams)
  • 2 tablespoons sugar
  • 1 cup of red wine
  • Black pepper

Special equipment required: one 9-inch (23cm) tart pan with removable bottom.


  1. Turn the oven onto 350°F (160°C+fan). Let’s go.
  2. To make the crust: combine your flour, salt, and chopped rosemary leaves together in a bowl. Melt your butter and, once melted, stir it into the flour mixture. Crumble the dough into a 9-inch (23cm) tart pan and press it evenly across the bottom and up the sides. Bake the crust for 30 minutes, then set aside.
  3. While the crust bakes cut your onion in half and then slice it into half-rings. Drop 2 tablespoon of butter into a large sauté pan and turn the fire to medium. Once the butter melts add your onions and reduce the heat to low. Sauté, stirring occasionally, for about 15 minutes. The onions should become caramel in color, but not stiff of “fried” like you would put on a burger.
  4. The crust should be almost done with its blind-bake now, so let’s move onto the filling and the grapes. Beat your cream cheese, goat cheese, and heavy cream together in a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add your eggs, one at time, and beat until incorporated and the batter is smooth. Beat in your flour, salt, and white pepper until just combined. Stir your caramelized onions in by hand.
  5. Pour the filling into the tart shell and smooth the surface. Bake for 30 minutes.
  6. Place your grapes on a baking sheet and sprinkle the sugar over them. Pour a cup of red wine over the grapes and jostle them around a bit so the wine and sugar mix. Crack some pepper over the top. Place them in the oven and roast for 45 minutes.
  7. Remove the tart from the oven and let it cool for the last 15 minutes the grapes need to roast. When the grapes are done, place them on top of the tart and spoon the DELICIOUS red wine reduction over the top of everything. Garnish with additional rosemary leaves, if desired.


To reheat: place the assembled tart in a 350°F (170°C+fan) oven for about 10 minutes.

Keywords: grapes, goat cheese, rosemary, tarts


    • Matthew

      Hi Jules — Gosh, this is a tough one. Now, I haven’t tried this with my tart recipe but if you are feeling adventurous and want to get rid of the wine, I would try substituting a cup of red grape juice, cranberry juice or (wait for it…!) pomegranate juice. If you want the bite that the wine would provide (and I would) I would add a teaspoon or two of regular old vinegar to the juice before pouring it over the grapes. Now, if you do this would you please let me know what the results are? I would be thrilled to hear your take! ~ Matthew

  • Vicki

    The crust was perfect and the filling was so soft, creamy and dreamy. The only thing I would change is to roast the grapes in the wine over the stovetop. The wine never reduced in my oven and was too thin and runny. Otherwise is was wonderful and very, rich. Really more than 1/16 of a serving would be too much.

    • Matthew

      Vicki, hi! Thank you so much for making my tart — it makes me so happy that you enjoyed it. I’m sorry that the wine didn’t reduce down in your oven well but your suggestion to do the grapes on the stovetop is a great. And yes, you’re right. 1/16th is probably an appropriate serving size!!

    • Ben | Havocinthekitchen

      Oh I see you’ve been able to fix your comment section 🙂
      First of all, I wanted to congrats you on your blog – awesome job!
      Secondly, once again, this tart looks fabulous and the styling and photos are stunning. Somehow they give me some Christmassy vibes (hello red & rosemary, I guess.) Indeed, you should make a Christmas variation, just simply substitute cranberries for grapes. Never mind! Indeed, I should make this Christmas variation haha.

      • Matthew

        Hi Ben! I have fixed the comments on my blog. At least, I think I have! Fingers crossed I’ve figured it out. I also get *slightly* Christmassy vibes when I look at my photo but in real life the tart is A-seasonal!

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