This elegant yet simple Roasted Grape Goat Cheese Tart combines a press-in brown sugar shortbread crust with a silky whipped goat cheese filling and a crown of jammy roasted grapes for a dessert that’s both sophisticated and approachable.
Grapes often play supporting roles—on cheeseboards, in salads, or fermented into wine—but they deserve the spotlight in desserts too. This tart highlights table grapes by roasting them, transforming their fresh juiciness into a concentrated, syrupy topping that pairs beautifully with tangy goat cheese and a buttery brown sugar crust.
Table grapes are widely available for much of the year, making this recipe convenient anytime. Roasting intensifies their flavor and texture: they become slightly shriveled, some burst, and their natural sugars caramelize, adding depth and jammy richness to the tart. Thin slices of orange roast alongside the grapes and candy as they bake, creating vibrant, edible garnishes that elevate the presentation.
I developed this tart to celebrate the humble table grape in a fresh way. It’s composed of three straightforward elements that come together into an elegant dessert without fuss: a brown sugar shortbread shell, a whipped goat cheese filling, and roasted grapes with orange and thyme.
Some fun grape facts you may not know:
- California grows dozens of table grape varieties, though most are thought of in three color categories: green, red, and black.
- The Coachella and San Joaquin valleys offer ideal grape-growing conditions—hot sunny days and cool nights.
- California supplies the vast majority of fresh grapes in the U.S., making it a national leader in table grape production.
- Grapes are versatile in the kitchen: excellent fresh, transformed by heat, or paired with sweet or savory flavors.
The tart is easy to make and breaks down into three components:
3 components of the Roasted Grape Goat Cheese Tart:
- Brown Sugar Shortbread Shell
- A buttery press-in crust with brown sugar for a hint of caramel. It’s quick to mix and bakes into a crisp, golden base—perfect in a removable-bottom tart pan.
- Whipped Goat Cheese Filling
- Goat cheese is whipped until light, then combined with Greek yogurt, honey, vanilla, and orange zest. The result is smooth, tangy, and slightly sweet with a bright citrus note.
- Roasted Red and Black Grapes
- Grapes roast with thin orange slices, orange juice, olive oil, a bit of sugar, and fresh thyme. Roasting concentrates their sweetness and adds a touch of savory-herbal nuance from the thyme.
The finished tart balances sweet and savory: the goat cheese lends a creamy tang and subtle funk, while the roasted grapes add concentrated sweetness and syrupy texture. Candied orange wheels provide bright citrus notes and an attractive finish. A few fresh thyme sprigs add herbal contrast and make the tart feel special—without fuss.
This Roasted Grape Goat Cheese Tart is stageworthy yet relaxed: elegant enough for guests, easy enough for a weekend baking project. It’s a delicious way to showcase grapes in a dessert that’s both visually striking and deeply flavorful.
This post was created in collaboration with California Grown. All opinions expressed are the author’s own.
Recipe
Roasted Grape Goat Cheese Tart
- Author: Becky Sue of Baking The Goods
- Total Time: 4 hours 5 minutes
- Yield: 8 slices
Description
This elegant yet easy tart features a press-in brown sugar shortbread crust, a creamy whipped goat cheese filling, and juicy roasted grapes on top.
Ingredients
BROWN SUGAR SHORTBREAD TART SHELL
- ½ cup unsalted butter, at room temperature
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspoon fine sea salt
WHIPPED GOAT CHEESE FILLING
- 1 cup goat cheese, at room temperature
- ⅔ cup Greek yogurt, at room temperature
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 1 medium orange, zested (divided; reserve half for the 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 oven to 350°F.
- Whisk together flour and salt in a medium bowl and set aside.
- In a stand mixer with the paddle attachment, beat the butter and brown sugar on medium-high for about 5 minutes until light and fluffy. Add vanilla and mix to combine.
- Reduce speed to low and slowly add the dry ingredients. Mix only until just combined and the dough remains crumbly.
- Press the dough evenly into the bottom and slightly up the sides of a 9″ removable-bottom tart pan. Lightly prick with a fork.
- Bake about 25 minutes until puffed slightly and warm golden. Cool in the pan on a wire rack.
WHIPPED GOAT CHEESE FILLING
- In a stand mixer fitted with the whisk, whip the goat cheese until light and fluffy.
- Add Greek yogurt, honey, vanilla, and orange zest. Whip until smooth.
- Pour the filling into the cooled tart shell, smooth the top, and chill at least 3–4 hours to set.
ROASTED GRAPES
- Preheat oven to 400°F.
- Slice half of the reserved orange into very thin rounds and juice the other half.
- On a rimmed baking sheet, combine grapes, orange slices, orange juice, olive oil, sugar, and thyme. Toss to coat.
- Roast 15–20 minutes until grapes begin to break down, some burst, and orange slices candy.
- Allow to cool on the baking sheet.
ASSEMBLE & SERVE
- Remove the chilled tart from the fridge and gently spoon the cooled roasted grapes over the filling. Garnish with candied orange wheels and fresh thyme. Slice and serve immediately, or slice first and top portions individually.
Notes
The tart keeps in the refrigerator for a few days. For best texture, store grapes separately and add them just before serving.
You will need a 9″ tart pan with a removable bottom for this recipe.
- Prep Time: 20 minutes
- Set Time: 3 hours
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Tarts