Tuesday Tart: Grape Pizza
This is my new favorite tart/pizza. No kidding around.
You know I invented roasting grapes years ago (it's true....), and now I am throwing them on top of pizza dough or puff pastry.
This is so easy, and with an arugula salad, this made the best weeknight dinner.
pizza dough or puff pastry
bunch of seedless red grapes
a bunch of fresh thyme sprigs
2 onions, sliced thin
1 tbsp butter
splash of balsamic vinegar
good hunk of feta cheese
Caramelize the onions in some butter and olive oil on low heat for about 20 minutes.
After about 10 minutes, splash the pan w/ some good quality balsamic vinegar and sprinkle w/ some thyme leaves and kosher salt while still cooking. You don't want to brown them, but get a nice, slow caramelization. Set aside and let the onions completely cool.
Roll out the dough to fit a half sheet pan.
Spread the cooked onions on the dough,, then top w/ whole grapes. If your grapes are big, then cut them in half (mine were very small this time).
Dot the pizza/tart with pieces of feta cheese, then finish w/ a drizzle of olive oil and more thyme leaves.
Bake in a 375F oven for 30 minutes, until the dough is puffed and golden.
Let rest in the pan 5 minutes before slicing.
That my friends, is the Tuesday Tart.
I think Joanne at Al Forno would give you a run on that. Italians have been roasting grapes and sausages for hundreds of years.
You probably are responsible for reintroducing America to the idea.
You know I am kidding.
I have been roasting grapes w/ sausages and w/ vegetables for years, and obviously, did not invent the method.....but 7 years ago when I posted my first roasted grapes recipe, people thought I was nuts.
No dark! no crisp! Just low and slow, a little splash of balsamic at the end, nice and soft......I think it might be the pan you are using.
If you have an electric stove, that could also be the culprit.
Give it another try....I will channel my good caramelization energy to you!
Dark and crispy were good, though - just not pretty! Scandia restaurant in Los Angeles used to do brilliant crispy onions - tiny threads of wonderfulness - that they piled on a steak. Captain once gave me the secret recipe. Can’t find it anywhere.
But will keep working on caramelized onions. So good on so many things…
Thank you, Stacey...