Makes 2 tarts; serves 8 as a first course
1½ cups red grapes, halved
2 cups flour
1/8 teaspoon salt
2 sticks butter, cut into 16 pieces
2 to 4 tablespoons ice water
2 cups peppery baby arugula, roughly chopped
2 medium slices Applewood-smoked bacon, fried until crisp
¼ cup thinly sliced red onion
8 ounces goat cheese, crumbled
¼ cup chopped spicy pecans
¼ cup cream
Dash of fleur de sel or favorite salt
Preheat oven to 425 degrees.
Place grapes on a parchment lined sheet pan and roast for about 15 minutes. Combine flour and salt in a food processor and pulse a few times. Add butter and pulse until mixture is a course meal. Add water 1 tablespoon at a time until mixture starts to form a ball. Form into 2 discs and wrap in plastic wrap. Chill for ½ hour, or up to 2 days. If chilling longer than ½ hour, let sit at room temperature ½ hour before rolling.
On a lightly floured surface roll out each dough disk to about 12 inches.
Scatter arugula, grapes, bacon and red onions up to 1 inch of the edge of the tart. Dot with goat cheese and sprinkle with pecans.
Fold remaining dough over filling and brush with cream. Sprinkle tart with fleur de sel, or your favorite salt.
Bake for 30 to 40 minutes or until dough is cooked through. Cool slightly. Slice into wedges and serve.
Marilyn Markel is Cooking School manager for Southern Season. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season's new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.