White grape, walnut and olive oil tart

Huile d'olive de Nyons PDO
Subtle flavour
Tarte au raisin blanc, noix, huile d'olive
A PDO
Preparation
20 min
A PDO
Resting time
30 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Automn

Ingredients

A PDO
For 4 personnes
Filling:
  • 700–800 g fresh grapes (ideally Chasselas)
  • 10 walnut kernels
  • 3 tbsp hazelnut flour
  • 50g sugar
  • 1 tablespoon of Nyons olive oil PDO
Pastry:
  • 150g of flour
  • 100g of einkorn wheat flour
  • 60 ml of Nyons olive oil PDO
  • 100–120 ml of water
  • 1 teaspoon of sugar
  • 1 pinch of salt

Tip

For this grape tart, we recommend using a Nyons PDO olive oil with a subtle flavour, for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice PDO or a Languedoc AOC olive oil. We also have a recipe for a mirabelle plum tart, made with a Corsican olive oil – Oliu di Corsica – harvested using traditional methods PDO.

Instructions

  • Make the pastry by mixing together the two types of flour, the sugar and the salt.
  • Add the Nyons olive oil (PDO) and the water, then knead the dough until it forms a ball.
  • Roll out the pastry and place it in the tin, cover it with cling film and chill it for 30 minutes.
To make the tart:
  • Wash the grapes, then separate the berries.
  • Coarsely chop the walnuts.
  • Sprinkle the ground hazelnuts over the tart base, then fill generously with the grapes. Pour in 1 tablespoon of Nyons olive oil (PDO), then sprinkle with sugar and scatter over some walnut halves.
  • Bake the tart for 40 minutes at around 180°C. By the end of this time, the pastry should be cooked and the grapes should be starting to caramelise.
  • Enjoy at room temperature.

Tip

For this grape tart, we recommend using a Nyons PDO olive oil with a subtle flavour, for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice PDO or a Languedoc AOC olive oil. We also have a recipe for a mirabelle plum tart, made with a Corsican olive oil – Oliu di Corsica – harvested using traditional methods PDO.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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