Summer time in the Cape brings an abundance of gorgeous, juicy bunches of grapes. All along the roads between suburbs and along wine farms merchants can be found selling crates and boxes of fresh bounty from the Cape’s acclaimed farms.
Grapes are, of course, perfect to serve with a luscious cheese board at the end of dinner instead of dessert, but it’s not only limited to doing this. Incorporate grapes in desserts, salads, main dishes and even breakfast. Combine it with cheese, other fruit of cured meat to make the perfect meal, any time of the day.
I combined grapes with creamy blue cheese and lightly sauteed onions and baked it on a sheet of puff pastry. The blue cheese melts into the puff pastry while the grapes slowly dehydrate ever so slightly. It all ends up being this amazing tasting flaky tart with the sweetness of the grapes intensified by the baking and the salty, creaminess of the blue cheese matching the flavour of the grapes. A simple olive oil dressed watercress salad is all the this grape tart needs to make the perfect light lunch.