Roasted Grape Cheese Tarts
Something about these Roasted Grape Cheese Tarts feels so fancy and decadent to me. I saw a recipe using roasted grapes on Pinterest and ever since I couldn’t get the thought of them out of my head. Roasting the grapes makes them literally burst with warm, juicy, sweetness. Paired with a mix of ricotta and mascarpone cheeses atop a flaky puff pastry and finished with a drizzle of honey, these grapes are on a whole new indulgent level. These Roasted Grape Cheese Tarts make for an elegant dessert, but they’d also be great as part of a brunch (similar to a fruit and cheese Danish) or as an appetizer or snack at a party. Even though they’re really simple to make, something about them makes me feel fancy. Plus, each one is just 111 calories or 4 Weight Watchers SmartPoints on myWW Green, Blue and Purple. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
The puff pastry I used comes in a two pack, so if you’re looking for ways to use the other sheet check out my Pumpkin Pie Pastry Pockets, Strawberry Cheesecake Pinwheels, Caprese Tarts, Pizza Pockets, Apple Cinnamon Tart, Cheesy Spinach Pinwheels or Peach Basil Tart!
Roasted Grape Cheese Tart
- 2 cups red grapes
- 1 teaspoon olive oil
- 1 sheet of frozen puff pastry, defrosted per package instructions (such as Pepperidge Farms)
- 3 oz fat free Ricotta cheese
- 1 oz Mascarpone cheese
- 1 ½ teaspoons honey
- Pre-heat the oven to 450 degrees. Line a baking sheet with aluminum foil. Place the grapes in a mixing bowl and drizzle with olive oil. Toss to coat and transfer the grapes to a single layer on the prepared baking sheet. Place in the oven and roast for about 20 minutes until the grapes start to wrinkle and burst. Remove from the oven and set aside. Reduce the oven heat to 400 degrees.
- Line a second large baking sheet with parchment paper and set aside. On a clean, dry cutting board sprinkle a small amount of flour to prevent sticking and lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness. Using a knife (or a pizza cutter works wonderfully for this!), cut the dough into 12 equal pieces (3 sections lengthwise and 4 widthwise). Place the pastry sections a little bit apart on your parchment lined baking sheet and press the tines of a fork down along the edges of each square (for decoration) if desired.
- Stir together the ricotta and mascarpone cheeses in a bowl until well combined. Spoon the cheese mixture evenly into the center of each pastry square and use the back of the spoon to spread it into an even layer leaving an area untouched around the edges. Place the baking sheet of cheese topped pastries into the refrigerator for 10 minutes to chill.
- When the oven is heated to 400, place the baking sheet into the oven and bake for 15-18 minutes until pastry is golden and puffy. Remove from the oven and top each pastry with roasted grapes and a light drizzle of honey.
3 per tart (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Inspired by Cake N Knife