“Schiacciata con l’Uva” is the most typical cake you will find in mamas’ hoven, bakeries and patisserie in September/October in Florence and surroundings. You cannot imagine how easy is to prepare a grape tart: the only difficulty is to have wine grape but a freezer can help. On harvest day Filippo prefers to leave on the plant the bunches that are not ripe enough so I can go 1-2 weeks after the harvest and pick them. Grape Tart is such a delicious dessert also for winter season as you can serve it warm. I pick the grape as much as I can and then I freeze then in ricycled pasta plastic bag. They are very useful because they are usually transparent and you can recognise immediately that there is grape inside and they are enviromentally friendly because it is a good way to give a longer life to a product. Now let’s start!
Ingredients: 350 g of bread/pizza pasta, a bunch of wine grape, oil, rosmary, and a spoon of sugar cane (it is a secret…!)
For bread/pizza pasta: 250g flour, 100ml water, 1 tea spoons of salt, yeast, 1 table spoon of olive oil
Put olive oil in the pie tray and distribute with a finger also on the side. Then prepare the pasta in a round shape and put on the pie tray. Add grapes.
Add rosmary and cover the berries at the rim. Scatter sugar cane with a spoon like a rain. Put in hoven (180°) until the juice bubbles and bread is golden.
More pictures on our Flickrs Page.