Grape and feta pie

"This recipe was a happy accident – I couldn't find much fruit for a pie on Sunday, and so I bought a bag of grapes. I thought about making a sweet pie, and then I remembered how much I like eating grapes and feta together from a cheeseboard."

Grape and feta pie Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

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Ingredients

Pastry

• 300 g (2 cups) plain flour
• 125 g sour cream
• 200 g cold unsalted butter, diced

Filling

• 400 g fat seedless black grapes, halved
• 1½ tbsp extra virgin olive oil
• 1½ tbsp balsamic vinegar
• 1 tbsp sugar
• 3 garlic cloves, finely chopped
• salt, to taste
• 1 lemon, finely grated zest
• 2 tbsp tapioca flour
• 100 g feta, crumbled
• 1 tbsp oregano leaves, roughly chopped

Instructions

1. For the pastry, place all the ingredients in the bowl of a stand mixer fitted with a dough hook and mix on low speed just until it becomes a ball. Divide the dough in half, then wrap each half in plastic wrap. You will only need half the pastry for this recipe, so you can freeze one half for another time and refrigerate the other half for 30 minutes.
2. Meanwhile, preheat the oven to 220˚C (200˚C fan-forced). Place all the filling ingredients except the feta and oregano on a baking paper lined baking tray and toss to combine. Spread out into a thin layer, then roast for 15 minutes or until the grapes are soft and the juices have caramelised. Remove from the oven and stand until cool.
3. Roll out half the dough on a lightly floured surface into a 5 mm thick round. Place into a 20 cm–22 cm tart tin with removable base and prick the base with a fork. Line the tart shell with baking paper and fill with baking beads. Blind bake for 15 minutes or until lightly golden. Remove the baking paper and beads and bake for another 5 minutes or until golden and dry.
4. Place the filling into the baked tart shell, then scatter the feta and oregano over the top. Bake for another 10 minutes or until the feta is lightly browned. Serve warm or at room temperature.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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