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.

Grape Pizza/Tart:

pizza dough or puff pastry
bunch of seedless red grapes
olive oil
kosher salt
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.


Susan..... said…
Oh Stacey,
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.
Stacey Snacks said…

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.

Unknown said…
Think I may make this as an appetizer this weekend in the Catskills... Sounds delish!
Eileen said…
This is on my "to make" list. Sounds amazing!
Bebe said…
Alas, I have flunked carmelizing onions. Tried it the other night as I saw recommended - a little olive oil, a little butter, a little sugar. Med-low heat. Went from sauteed onions to dark brown (some of the onions) very quickly after sitting doing nothing much for quite a while. We had them with a steak. DH agreed they tasted delicious and we cleaned them up. But they were very dark and crispy.

Stacey Snacks said…
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!

Bebe said…
Stuck with an electric stovetop. Argh. Did them in a nonstick pan I’ve used and liked for years. Have prowled around and found one mistake I made: I stirred them too often. They should be on lowish heat and just sit there. Will try them again, next time in cast iron skillet and leave them pretty much alone.

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...

This looks amazing! I love fruit pizza, so thanks for sharing a lower-fat version:)
ambling said…
I've been speeding up the onion carmelization process with the help of my microwave oven. Slice the onions and put the in a microwave-able dish. Microwave for a about 1 minute or two depending on how many onions...watch them, as the can burn. Then fry them with a little butter until just golden.