These roasted grape and Brussels sprout puff pastry tarts are the ultimate savory tart appetizer—perfect for parties, holidays, or brunch. Sweet, salty, and flaky in every bite!
If you’re looking for a unique and impressive savory tart that hits all the right flavor notes—sweet, salty, earthy, and cheesy—then these Roasted Grape & Brussels Sprout Puff Pastry Tarts are going to steal the show. They’re elegant enough for a holiday party, easy enough for a casual get-together, and just fancy enough that everyone thinks you worked way harder than you actually did. (We love that for us.)
These mini tarts combine roasted grapes, caramelized onions, sautéed mushrooms, Brussels sprouts, bacon, and Parmesan cheese—all layered onto flaky, buttery puff pastry. Each bite is an explosion of savory-sweet goodness, perfect for serving as a festive brussels sprout appetizer or a creative spin on a grape tart.
Why You’re Going to Love These Tarts
Flavor-packed: The sweetness of roasted red grapes balances perfectly with the salty bacon, earthy mushrooms, and nutty Parmesan.
Bite-sized: These are perfect for parties, potlucks, and holidays—no utensils required.
Customizable: You can easily make these vegetarian, or switch up the cheese.
Great make-ahead option: You can prep the filling a day in advance!
What to Serve with These Grape & Brussels Sprout Tarts
These mini tarts are perfect for a variety of occasions. Serve them with:
- A holiday cheese board or charcuterie platter
- A crisp glass of white wine (like Sauvignon Blanc or Pinot Grigio)
- A side of roasted nuts or spiced olives
- As a starter before a smoked spatchcock chicken or beef dinner
How to Store Leftovers
While these puff pastry tarts are best fresh out of the oven, you can save leftovers:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a 350°F oven for 8–10 minutes to revive the flakiness.
- Avoid microwaving if possible—it makes the puff pastry soft instead of crisp.
You may also like my Pear Gorgonzola Tart with Caramelized Onions.
Red Grape & Brussels Sprout Tart
These savory-sweet Roasted Red Grape & Brussels Sprout Tarts are a delicious bite-sized appetizer made with caramelized onions, mushrooms, bacon, and Parmesan cheese, all tucked into flaky puff pastry. Perfect for parties or holiday entertaining!
Ingredients
Caramelized Onion & Mushroom Mixture
- ½ onion, thinly sliced
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon butter, divided
- 4 oz. baby bella mushrooms, sliced, large stems removed and mushrooms halved
Bacon & Brussels Sprouts
- 2 slices of bacon cooked and crumbled.
- 10 Brussels sprouts, quartered (chop again if extra large)
- 1 tablespoon butter
Grape & Cheese Mixture
- ½ cup red table grapes, quartered
- 2 teaspoon sugar
- ½ cup freshly grated Parmesan cheese
Tart Base:
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Caramelize the Onions:
In a large frying pan, heat the vegetable oil over medium heat. Add the sliced onion, salt, and butter. Cook, stirring occasionally, until the onions are soft and caramelized—about 15 minutes. Transfer to a mixing bowl. - Cook the Mushrooms:
In the same pan, add ½ tablespoon butter and sauté the mushrooms for about 5 minutes. Transfer to the bowl with the onions. - Prepare the Bacon & Brussels Sprouts:
Increase heat to medium-high. Cook the bacon until crisp. Remove, drain grease, and crumble. Return bacon to the pan with the butter and Brussels sprouts. Stir-fry for about 8 minutes, then add to the mixing bowl. - Add Grapes & Cheese:
Add quartered grapes, sugar, and Parmesan cheese to the bowl. Mix everything together until well combined. - Cut the Puff Pastry:
Roll out each puff pastry sheet. Use a ruler to mark every 2 inches along both edges. Cut into 2x2-inch squares using a pizza cutter. You should get about 25 squares per sheet. - Assemble the Tarts:
Place puff pastry squares on a baking sheet. Brush with egg wash. Spoon a small amount of the mixture onto the center of each square. Use your fingers or a spoon to gently press the filling into a mound. - Bake: at 400°F (200°C) for 12–13 minutes or until the pastry is golden and puffed. Serve warm.
Nutrition Information:
Yield: 50 Serving Size: 2 tartsAmount Per Serving: Calories: 25Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 81mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
