Grapes. Actually let’s go with, GRAPES! I feel like grapes don’t get the recognition they deserve. They are all too often an afterthought. Sure, they are fermented into a tipple of the Gods, they are iconic in a PB&J and they compliment cheeseboards impeccably. But, rarely do grapes take center stage in the dessert department. So, I am shining the spotlight directly on them with this Roasted Grape Goat Cheese Tart.
Grapes are almost an evergreen fruit as they are easily accessible most of the year. In fact, the California Grown table grape season runs from May through January! I use this beautifully illustrated seasonality guide from California Grown to me visualize when grapes are available and what other produce to pair them with throughout each season.
In the summer you can always find a stash of grapes stowed away in my freezer. I love having them at the ready for those scorching hot days when all I crave is something fresh and cool. Come fall, I highlight grapes in my Spiced Up Grape Apple Pie, which is basically the flavor of fall baked right into a pie. This just shows you how versatile grapes are. They are delightful fresh but they can get down with some heat and can swing from sweet to savory.
Some fun grape facts that you may not know:
- California grows 80 varieties for fresh grapes. But most of us think of them as 3 categories; Green, Red and Black.
- Turns out that climate in the Coachella and San Joaquin valleys is ideal for table grapes with hot sunny days and crisp cool nights.
- California leads the nation in production of table grapes, growing over 99% of fresh grapes in the U.S.!
- The Golden State has been growing grapes for more than two centuries and continues to be the leading agricultural state in the nation.
- You can’t beat those plump and juicy, sun filled Grapes from California so be sure to use this handy guide to track down California Grown grapes where you live!
I developed this Roasted Grape Goat Cheese Tart around my appreciation for the simple and beloved table grape. I wanted to share a new way to think about grapes, by roasting them. This elegant tart may look all kinds of fancy but it’s actually quite easy to make. It breaks down into 3 simple components that get layered together into an elegant and easy treat.
3 components of the Roasted Grape Goat Cheese Tart:
- Brown Sugar Shortbread Shell
- The simple, press in brown sugar shortbread crust is a buttery, crisp base with a sweet hint.
- It comes together in minutes and looks flawless when made in a removable bottom tart pan.
- Whipped Goat Cheese Filling
- The smooth and creamy filing is made with earthy goat cheese, lightened up when whipped with tangy Greek yogurt.
- Honey naturally sweetens things with a splash of vanilla to round it out.
- Orange zest balances the tangy filling with brightness giving it a sophisticated essence reminiscent of a creamsicle.
- Roasted Red and Black Grapes
- Combining grapes with orange slices, orange juice, olive oil, sugar and herby thyme allows the grapes to take on a whole new persona as they roast together in the oven.
- The grapes go from juicy fresh to complex and jammy with deep, naturally sweet and syrupy flavors.
- They take on the richness of the olive oil, the brightness of the orange and herby-ness of the thyme while still boasting their juicy sweetness.
The simple Brown Sugar Shortbread Tart Shell is a press in crust. Which means it’s super easy to make, you just mix up the dough until crumbly. 
Then simply press it into the tart pan before baking and lightly prick with a fork to vent. No blind baking pie weights or beans necessary!
The Goat Cheese Filling is an easy mix of whipped goat cheese, Greek yogurt, honey, orange zest and vanilla. 
The filling gets whipped together until smooth, then poured into the cooled tart shell. 
The filling needs at least a few hours to set up in the fridge before cutting. I like to top it with a bit more orange zest before chilling.
To roast, combine the grapes with sliced orange, orange juices, olive oil, sugar, and thyme on a baking sheet. Toss to combine, then roast. So easy. 
The roasted red and black grapes with the orange slices come out of the oven looking like stained glass. They should just begin to break down, barely burst and start to shrivel.
This Roasted Grape Goat Cheese Tart has a sophisticated sweetness that skims the border of savory. The goat cheese is rich with a bit of funkiness that serves as a beautiful base to the syrupy sweet roasted grapes. And, the thinly sliced oranges get candied as they roast in the oven and make for a stunning garnish. And the final finish, top with a few tendrils of fresh thyme to make it extra fancy and fresh.
I am thrilled to give grapes the notoriety they deserve with this gorgeous Roasted Grape Goat Cheese Tart. It’s fancy without being fussy and elegantly indulgent. This stageworthy tart shines bright in the limelight.
This post was proudly made in partnership with California Grown. All opinions are my own. It makes my heart happy to be able to share my fondness for California Grown food and I thank you for supporting me and the brands that I love.
Once the Goat Cheese Filling has set and the Roasted Grapes have cooled, gently spoon the grapes over top of the chilled tart. 
You can add all of the grapes at once to the whole tart. Or slice the tart first and top each slice individually. 
Be sure to garnish with some of those stunning candied orange wheels and some fresh thyme too!
Roasted Grape Goat Cheese Tart
- Total Time: 25 hours 15 minutes
- Yield: 8 slices
Description
This elegant yet easy Roasted Grape Goat Cheese Tart has a simple press-in crust filled with a creamy whipped goat cheese filling, crowned with juicy, jammy roasted grapes.
Ingredients
BROWN SUGAR SHORTBREAD TART SHELL
- 1/2 cup unsalted butter (- at room temperature)
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon fine sea salt
WHIPPED GOAT CHEESE FILLING
- 1 cup goat cheese (- at room temperature)
- 2/3 cup Greek yogurt (- at room temperature)
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 medium orange (- zested, reserve the rest for grapes)
ROASTED GRAPES
- 3 cups red and/or black grapes
- 2 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 medium orange (- reserved from above)
- 6–8 sprigs fresh thyme
Instructions
BROWN SUGAR SHORTBREAD TART SHELL
- Preheat the oven to 350°F.
- Whisk together the salt and flour in a medium sized bowl and set aside.
- In a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the vanilla and mix until fully incorporated.
- Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly so it is easier to distribute in the pan.
- Evenly spread the dough in the bottom of a 9" tart pan with a removable bottom, then lightly press the dough into place so it covers the bottom and slightly up the sides of the pan. Gently prick the dough with a fork.
- Bake for about 25 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. Allow the tart shell to cool in the pan on a wire rack.
WHIPPED GOAT CHEESE FILLING
- In the bowl of a stand mixer with the whisk attached, whip the goat cheese for a few minutes until it is light and fluffy.
- Add the Greek yogurt, honey, vanilla and orange zest. Whip together until smooth.
- Pour the filling into the cooled tart shell and smooth the top with a spatula. Chill in the fridge for at least 3-4 hours to allow the filling to set before topping.
ROASTED GRAPES
- Preheat oven to 400°F.
- Slice half of the reserved orange into very thin slices. Juice the other half and set aside
- Place the grapes on a rimmed baking sheet. Add orange slices, sugar, olive oil and thyme. Toss together until grapes are coated.
- Bake for 15 – 20 minutes just until the grapes start to break down, have shriveled a bit and some have slightly burst. The thin orange slices should candy and will make for a beautiful garnish on the tart.
- Allow to cool on baking sheet.
ASSEMBLE & SERVE
- You will need a 9" tart pan with a removable bottom for this recipe.
To serve, remove the filled and chilled tart from the fridge. Then carefully spoon the juicy, jammy grapes on top of the tart. Garnish with the candied orange wheels and fresh thyme. Slice and serve immediately!
Alternatively, you can slice the tart first, then individually top each slice with the roasted grapes and garnish just before serving.
Notes
The tart will last up to a few days in the refrigerator but it will keep better and longer when topped with the grapes just before serving.
You will need a 9″ tart pan with a removable bottom for this recipe.
- Prep Time: 24 hours 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Tarts
Keywords: Cheese Tart, Goat Cheese Tart, Grape Tart, Roasted Grape Goat Cheese Tart, Savory Tart, Sweet Tart
