BROWN SUGAR SHORTBREAD TART SHELL

1. Preheat the oven to 350°F. 
2. Whisk together the salt and flour in a medium sized bowl and set aside.
3. 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.
4. 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.
5. 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.
6. 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

1. 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. 
2. Add the Greek yogurt, honey, vanilla and orange zest. Whip together until smooth. 
3. 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

1. Preheat oven to 400°F.
2. Slice half of the reserved orange into very thin slices. Juice the other half and set aside
3. Place the grapes on a rimmed baking sheet. Add orange slices, sugar, olive oil and thyme. Toss together until grapes are coated.
4. 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.
5. Allow to cool on baking sheet.

ASSEMBLE & SERVE

1. 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.