Grape ricotta and thyme tarte


When it comes to autumn we get to harvest tons of grapes weekly. Which for us not only means eating lots of grapes but also thinking about using them. Last year I first had the idea of making grape jelly which everybody loved except of me, haha. Might have been a little bit too sweet for my taste. Anyways we grow super sweet grapes and I found a recipe which will absolutely inspire your taste buds. A combination of ricotta, thyme, lemon and grapes on a pie crust… really delicious and a new experience of different kind of tastes all coming together. Dusted with powdered sugar or sprinkled with some honey this tarte tastes amazing served warm….DSC_0919


  • 280g flour
  • a pinch of salt
  • 180g butter
  • zest of 1 lemon
  • 350g grapes (seedless)
  • 30g sugar
  • 2 tbs. thyme
  • 1 egg
  • 250g ricotta

Combine flour, salt and butter in a bowl and knead with hands until butter resembles lumps. Add 3 tbs. of ice water and knead until dough turns out smooth. Rest in fridge for about 30 minutes.

Prepare sugar: Combine sugar, lemon zest and thyme in a bowl.

Roll out pie crust on a floured surface shaped like a rectangle (about 25x40cm).

Slightly whisk egg and brush rolled out pie crust with egg. Spread half of the sugar mixture on top of the crust and sprinkle with ricotta, grapes and the other half of the sugar. Fold in all sides (1-2cm). Bake in oven for about 40 minutes until crust turns golden brown (oven temperature 180°C).

Let cool out or serve warm with honey or powdered sugar.





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