Rustic Brie and Grape Tart | French Recipe

In a large bowl, sift the flour and add a pinch of salt. Incorporate the cold butter cut into small cubes and work quickly with your fingertips until you get a sandy texture. Gradually add the ice-cold still water and bring the dough together into a compact ball without over-kneading. Wrap it in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 190°C and line a large baking sheet with baking paper. On a lightly floured surface, roll out the dough into a rustic circle approximately 4-5 mm thick.

Slice the Brie cheese into generous slices and arrange them in the center of the dough, leaving a border of about 4 cm all around. Wash the grapes, pat them dry well, and scatter the berries over the creamy layer of Brie cheese. Sprinkle with fresh thyme leaves and a pinch of freshly ground black pepper.