Iron Chef Shellie

Savoury Cheese Tartlets with Roasted Aussie Grapes

Grapes are a great snack to have on hand, but there are also many ways you can cook them to mix things up a little.


When you cook this at home please tag me too - I love to see when other people give my recipes a go!


Savoury Cheese Tartlets with Roasted Aussie Grapes
February 17, 2015
Recipes , Shellie Faves

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Savoury Cheese Tartlets with Roasted Aussie Grapes

Let’s talk about grapes. 

What’s your favourite colour of grape?

Do you prefer your grapes to be seedless, or do you curse every time you accidentally buy grapes with seeds. 

Do you like them hot or cold?


I’ve never really cooked with grapes, I’ve only ever enjoyed the fresh. I usually prefer my grapes cold, crunchy and straight out of the fridge. Some people enjoy the frozen, or just at room temperature; but for me cold, especially in the heat of Summer is where it’s at.

Grapes are such a great snack to have lying around; perfect for lunch boxes, and a small natural sugar hit. I’d usually pack a small bunch for work to keep me going, instead of raiding the tempting cookie jar. 

Grapes before roasting

Grapes Close Up

I wanted to make a tart with grapes, but I wasn’t too sure if I would go down the sweet or savoury route. My head said sweet, but my heart said savoury.

I saw a recipe that used roasted grapes, which confirmed my choice of savoury tart. It seemed like a simple way to cook grapes, whilst maintaining how pretty they looked on their stalks. Roasted grapes would also be great in a cous cous salad, or to accompany your next Sunday roast. A little burst of sweetness is always welcome. 

Roasted Grapes

This recipe could also use goats cheese, but I know not everyone is a fan. I decided to go with my favourite, cream cheese. Paired with my favourite, and easy to make parmesan shortcrust pastry, the sweetness of the roasted grapes really makes this dish sing. The grapes are the hero. Not only do they look pretty, but without them, this dish would just be cheese on cheese action… not that there is anything wrong with that!

Grape Tarts

Help raise awareness about heart health and help support Heartkids Australia by snapping a #CaesarSelfie 

Eight babies are born with a heart defect everyday in Australia. Australian Grapes are proudly supporting HeartKids Australia, a charity dedicated to providing support to those with childhood heart disease and their families by providing social and financial support. Raise your grapes and get involved by taking a #CAESARSELFIE to promote heart health and help raise funds for HeartKids Australia. Did you know that Table Grapes are one of nature’s super foods and are great for your heart!

• Grapes are rich in phytonutrients, such as resveratrol, quercetin and cetechin. These antioxidants are conducive to positive heart health.

• Australian Table Grapes are rich in vitamin C and are a good source of B6, potassium, copper, iron, phosphorous and thiamine. The skins and seeds are also high in magnesium and dietary fibre. Get behind this great cause. Selfie angles and grapes at the ready!  

How to take a #CaesarSelfie

SNAP a selfie with a bunch of Aussie Grapes. TAG #CAESARSELFIE #GRAPESFORHEARTS #HEARTKIDS and SHARE on your Facebook or Instagram.

SUMMON 3 of your friends to snap their own #CAESARSELFIE by tagging them in your photo. Visit our Everyday Hero page for all the information –

Grape Tart Landscape

Savoury Cheese Tartlets with Roasted Grapes

Iron Chef Shellie
Print Recipe


Parmesan Cheese Pastry

  • 6 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 3 tbsp water
  • 1/8 tsp salt
  • 1 cup plain flour
  • 1/4 cup parmesan cheese shredded
  • 1/4 tsp black pepper

Cream Cheese Filling

  • 1/2 clove garlic
  • 1 tablespoon fresh rosemary
  • 250 g cream cheese / goats cheese
  • 1 tbsp olive oil
  • 2 tsp fresh lemon juice
  • A few tbsp of water
  • Salt and pepper to taste

Roasted Grapes

  • 500 g seedless red grapes
  • 1 tablespoon olive oil
  • Salt and pepper


Parmesan Cheese Pastry

  • Preheat the oven to 210ºC (190ºC fan-forced).
  • In a medium size oven-proof bowl or dish, add the butter, oil, water, and salt; place in the oven for 15 minutes.
  • Carefully remove the bowl from the oven with oven mitts. It will be sizzling and splattering, so be very careful! Place the bowl onto the kitchen bench with a tea towel or pot holder underneath.
  • In a separate bowl, mix the flour, parmesan cheese, and black pepper.
  • Slowly stir the flour mixture into the hot butter. It is important to still be cautious of the hot butter, it may still pop when you add the first bit of flour. Also, remember that the bowl is very hot, so wearing oven mitts while stirring is ideal. Stir the mixture until combined. Let it sit and cool for 5 minutes.
  • Once the dough is cool enough to handle, divide it evenly into mini tart moulds. With your fingers, press the dough flat and up the sides of the moulds. Prick the shell with a fork.
  • Place tart shells it into the freezer while you are making the next one, and then repeat. Place the last tart shell into the freezer and let cool for 5 minutes.
  • Place the tart shells onto a baking sheet and place in the oven on the middle rack. Bake for 15 minutes. Remove from the oven and place on a wire rack to cool before filling.

Cream Cheese Filling

  • While the tart shells are cooling make the filling. In a high speed blender or in your food processor, add the garlic and the rosemary. Pulse several times to chop/mince.
  • Add the cream cheese / goats cheese, olive oil and lemon juice. Blend until smooth and creamy, adding as much water as necessary to keep it moving and to make it creamy, but make sure not to add more than 1/4 cup.
  • Remove the tart shells from their pans and place on a serving platter or baking sheet, pour the goat cheese filling equally amongst the completely cooled tart shells. Smooth the surface with a spatula, if necessary. Place the tart shells in the fridge to firm up while you roast the grapes.

Roasted Grapes

  • Preheat the oven to 200°C (180°C)
  • Arrange the bunches of grapes in a single layer on baking sheet. Toss with the olive oil and sprinkle with a little salt and pepper.
  • Roast for 15-20 minutes, until the grapes begin to burst and the juice around them starts to thicken.
  • Once the grapes have cooled, and the cream cheese / goat cheese filling is firm, place the grapes on top of the tarts (remove from the stems to make eating easier), garnish with fresh rosemary and serve or chill until you are ready to serve.

Eaten Grape Tart

 Sponsored post for Australian Grapes.


14 comments on “Savoury Cheese Tartlets with Roasted Aussie Grapes
  1. Maureen | Orgasmic Chef

    I love your roasted grape tarts, Shellie! how beautiful they look.

    February 18, 2015 at 6:32 pm
  2. aafke

    Love your cheese tartlets with roasted grapes recipe. Delicious! A pity your website is so difficult and complicated to navigate but i keep looking forward to your recipes anyhow

    February 19, 2015 at 11:27 pm
    • Iron Chef Shellie

      Thanks for your feedback. If you subscribe via email, this might be the best method for you. 🙂

      March 13, 2015 at 10:29 pm
  3. Gourmet Getaways

    Such a lovely tart! The grapes in their stalks do well for styling, too! Sure these tarts are bursting with the combination of cheese and the fruit.

    Julie & Alesah
    Gourmet Getaways xx

    February 20, 2015 at 2:28 pm
  4. leaf (the indolent cook)

    I love the pairing of grapes with cheese. The tartlets look fabulous!

    February 20, 2015 at 5:05 pm
  5. Hennie

    Wow these tarts look amazing! I love baking and this sounds like a perfect dish for late summer/ early autumn. I will definitely try them but I might follow your suggestion of trying it with goat’s cheese. Mmmmhhh.

    February 24, 2015 at 9:07 pm
  6. Christina

    They look lovely. I have a branch from my neighbours fig tree, coming over my fence at present, would figs be a good substitute for the grapes, do you think?

    February 25, 2015 at 3:44 pm
  7. Nicole- Champagne and Chips

    What a great idea. I’ve been trying to think up ways to use some of the grapes growing wild at work. Within the vineyards we have a few rows of table grapes just going to waste.

    March 4, 2015 at 11:58 am

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Savoury Cheese Tartlets with Roasted Aussie Grapes

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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