For tart shells (makes 24)
- 300 grams of all-purpose flour
- 150 ml Cobram Estate Robust Extra Virgin Olive Oil
- 1 egg
- 80 ml of cold water
- pinch of salt
- 1 bunch of seedless red grapes
- 1 bunch of seedless green grapes
- 1 large sprig of fresh rosemary
- 100ml Cobram Estate Robust Extra Virgin Olive Oil
- 200 grams of goat’s cheese
- 75 grams of cream cheese
- 2 extra tablespoons of Cobram Estate Robust Extra Virgin Olive Oil
- salt and pepper
1. In a mixing bowl, mix together flour and salt. Then add Cobram Estate Robust Extra Virgin Olive Oil using a fork until resembles breadcrumbs. Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough. Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes.
2. Once cold, roll out to 5mm thick and cut out small tart lets using a 7cm around cutter. Grease with Cobram Estate Robust Extra Virgin Olive Oila 12 cup shallow tartlet tray baking pan, and place the 7 cm rounds in then. Cook for 10 minutes until starting to turn gold. Once done, set aside to cool completely before filling.
3. Meanwhile, for the filling line a baking tray with paper. Place both bunch of grapes on the tray and coat with Cobram Estate Robust Extra Virgin Olive Oil, sprinkle with salt and half rosemary and bake for 25 minutes.
4. Place the goats cheese, cream cheese, Cobram Estate Robust Extra Virgin Olive Oil and salt and pepper in a bowl and whip until fluffy.
5. To fill the tartlets, spoon a heaped tablespoon of cheese mixture in to each shell and top with a 3 or 4 baked grapes.