Easy Roasted Grape Crostata is a delight for dessert and it only requires a few ingredients to make. I highly recommend making your on whipped topping for this tart, or serving it with vanilla ice cream for a splendid treat.
I’m not sure what got into me recently with the thought that I needed to roast grapes. I’ve had roasted grapes before, but I can’t exactly remember what I did with them – only that they were delicious! So this easy roasted grape tart was the result of my recent obsession.
Maybe I used roasted grapes to top Brie cheese to serve with crackers as a lovely appetizer? That rings a bell, but I can’t be sure. I do know I’ll be trying that soon!
But let’s get back to dessert made with seasonal fruit, shall we? I mean, is there anything better?
Sometimes the terms crostata and galette are used interchangeably. They’re basically the same thing, but one is Italian (crostata) and the other is French (galette). It’s like toMAYto, toMAHto, right?
Both crostata and galette refer to a rustic dessert (although you can make these savory) made with a rolled out piece of dough with the edges folded over a pile of fruit (or veggies) and baked to golden perfection. Think of it as a super-simple fruit pie.
Easy Roasted Grape Crostata
If you’re looking for dessert and one that’s super-easy to make, to boot, this trusty crostata should be on your list.
The beauty of making a crostata is that you don’t have to be perfect when putting it together for it to be a success! Crostata is typically known as a rustic dish. Translation: Being imperfect is just fine (a good thought in life, too).
For this roasted grape crostata, I used prepackaged pie dough to make things as easy as pie (I don’t think that’s where the saying comes from but it’s totally accurate in this case).
You can make your own pie dough like I used for my apple crostata with oat crumble topping recipe. The dough for this was my dad’s recipe that I use often, and it’s fab! The grapes burst open as the crostata bakes to deliver all sorts of sweet, tasty, juicy grape flavor!
What You’ll Need
To make this easy roasted grape crostata you’ll only need a few ingredients:
- 1 round of prepackaged pie dough (or make your own dough – see above)
- About 2 cups of seedless red grapes (you could use green grapes, too)
- 1 egg to brush on the top of the crust
- Sugar to sprinkle on the crust and over the top of the exposed grapes
- Heavy cream and confectioners’ sugar if you’d like to make you own whipped topping
- Vanilla ice cream or frozen yogurt – optional but recommended
For another nice grape treat for the summer, check out my recipe for black grape sparkling wine sorbet. It’s perfect for the hot temperatures of the season, or to serve for a special gathering.
Enjoy all of summer’s fruit as you can! I’d like to remind you that, as you’re waiting for summer peaches to peak, be sure to save my recipe for fresh peach pie “pop tarts.” It’s one of my most popular recipes on the site made with fresh fruit and pie dough! You’ll love it.
If you’re looking for one of the easiest dessert recipes you’ll ever make, this easy roasted grape crostata is IT! Let me know how much you enjoy it.
Patricia @ Grab a Plate
Yields Serves 4-6
5 based on 4 review(s)
- 1 package prepackaged pie dough (you’ll only use one of the rolls of dough), thawed
- 2 cups red seedless grapes
- 1 egg, beaten
- Granulated sugar for sprinkling
- Aluminum foil to protect the top of the crust as it bakes, as needed
- Half pint heavy whipping cream
- 2 tablespoons confectioners’ sugar
- Preheat the oven to 425 degrees F.
- Lightly spray a baking pan with nonstick cooking spray.
- Pull the grapes off the stem and set aside.
- Place the pie dough on a clean dry surface. Use a rolling pin to roll the dough out just slightly, moving from the center of the dough and rolling outward.
- Transfer the dough to the baking sheet.
- Pile the grapes into the center of the dough, leaving about two inches of dough around the grapes.
- Fold a small portion of the edge of the dough in toward the center where the grapes are. The dough will not cover the grapes, but should come just to the edge of them in the center.
- Moving in one direction, continue to fold the remaining dough in, overlapping or pleating it slightly over the previous fold.
- Don’t worry if the folds aren’t perfectly shaped. The beauty of a crostata is its rustic, or imperfect, appeal.
- Brush the top of the dough lightly with the beaten egg. Sprinkle the sugar over the dough and over the grapes.
- Bake for total of 30-35 minutes, checking at about 20 minutes. If the crust is getting too dark, add aluminum foil just over the dough so it doesn’t burn, and continue baking.
- If the grapes haven’t begun to burst open at the end of the baking time, turn on the broiler for a few minutes, watching the crostata carefully. The grapes will begin to break open and bubble slightly.
- Remove from the oven and allow the tart to cool to room temperature before slicing to serve.
- Add the heavy whipping cream and the confectioners’ sugar to the bowl of a stand mixer. Mix on high speed until peaks form.
- Remove and serve with the crostata.