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roasted grape crostata italian recipe

Roasted Grape Crostata

A rustic Italian tart made with a buttery, flaky crust, mascarpone filling, and sweet roasted grapes. Simple yet elegant, this crostata is perfect for any occasion, with a rich flavor and crunchy texture.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 people
Course: Dessert, Snack
Cuisine: Italian, Rustic, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons fine cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1 tablespoon chopped rosemary
  • 1/2 cup cold unsalted butter cubed
  • 1/4 cup ice water
For the filling:
  • 1 cup mascarpone cheese
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • 2 cups seedless dark grapes halved or left in small clusters
  • 1 tablespoon cornstarch if grapes are very juicy
  • 1 tablespoon brown sugar optional
For the topping:
  • 1 tablespoon heavy cream or egg wash
  • 1 tablespoon turbinado sugar optional

Method
 

Make and chill the dough:
  1. Pulse cold butter into the flour until the butter is in pea-sized pieces.
  2. Add ice water a tablespoon at a time until the dough begins to form. Shape the dough into a 1-inch disc, wrap in plastic, and chill in the fridge for 1 hour.
Roll the dough:
  1. Lightly flour two sheets of paper. Roll the dough between them into a 13–16-inch round. Place the dough onto a parchment-lined baking sheet.
Prepare the filling:
  1. Whisk mascarpone cheese with sugar, lemon juice, vanilla extract, egg yolk, and heavy cream until smooth and creamy. Alternatively, you can use ricotta mixed with honey for a lighter filling.
Assemble the crostata:
  1. Spread the mascarpone filling in the center of the dough, leaving a 2.5–3-inch border around the edges.
  2. Toss the grapes with cornstarch and brown sugar (if using), then mound them on top of the mascarpone filling.
Fold the edges:
  1. Fold and pleat the edges of the dough over the fruit to form a rustic border. Brush the edges with heavy cream or egg wash, and sprinkle with turbinado sugar for a crunchy finish.
Bake:
  1. Preheat the oven to 400–425°F (200–220°C). Bake the crostata for 30–50 minutes, or until the crust is golden and the juices are bubbling. If the edges brown too quickly, tent with foil.
Rest:
  1. Let the crostata cool for 15 minutes on the pan. Transfer to a wire rack to cool completely and keep the bottom crisp.

Notes

  • For an alternative filling, ricotta cheese mixed with honey can provide a lighter, sweeter taste.
  • If you prefer a less sweet crust, you can reduce the sugar in the dough or omit it entirely.
  • You can make the dough ahead of time and freeze it for up to one month.
  • For a unique twist, try using a combination of different fruits like figs or plums.