Goat's cheese tart with grapes

Ingredients for 8 servings:

• 200 g flour
• 150 g butter, cold
• 1 egg yolk
• 2 tbsp milk
• Salt
• 300 g goat’s cheese
• 4 eggs
• 4 sprigs of thyme
• 150 g crème fraîche
• 2 tsp honey
• Black pepper, freshly ground
• 200 g green, seedless grapes
• 1 tsp sugar
• 8 cl grappa
• 40 g almonds, chopped
• some fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

autumnal starter or savory dessert

For the dough: Quickly knead the flour, cold butter, 1/2 teaspoon salt, egg yolk, and milk into a smooth shortcrust pastry. Form into a ball, wrap in cling film, and let rest in the refrigerator for 30 minutes. For the topping: Pluck the thyme leaves from the sprigs, chop them, and mix well with the cream cheese, eggs, crème fraîche, and honey using a hand mixer. Season with salt and pepper. Grease a shallow 26cm tart tin, roll out the dough between sheets of cling film, and line the bottom and sides of the tin. Pour in the topping and bake the tart at 180°C or 160°C fan-assisted oven for about 50 to 60 minutes until golden brown. In the meantime, wash the grapes, halve them, and mix them with the sugar and grappa in a heatproof bowl. Light the pan and let it burn briefly. Let it steep until the tart is ready. Toast the almond flakes in a dry pan until light brown. Top the finished tart with the grapes, drizzle with some grappa, and sprinkle with the almond flakes. This tart is equally suitable as an appetizer or dessert.