The Schiacciata with grapes, typical of the tuscan tradition, is one of the most carachteristic dish that we prepare in Harvest time, when grape is ripen and copious.

This recipe is the protagonist of the “Benfinita” lunch, with the whole family and friends participating who helped during the harvest. The “Benfinita” is one of the most classic tradition of the tuscan farming world: a sort of thanks for the good job just finished, but above all a chance to stay together, talking about stories of anecdotes from the past, jokes and drinking a few more glasses of good wine. The classic recipe of “schiacciata con l’uva” is made with a leavened dough similar to that of bread, filled and dressed with black grapes, sugar and oil. In our house, however, the family tradition is to make it with a richer shortcrust pastry, the basic dough of the traditional tart.

Here’s how to prepare it with shortcrust pastry

Ingredients

3 Eggs
300gr Butter
300gr Sugar
600gr app. flour 00
1Kg Red grapes (Sangiovese)
Lemon peel from 1 Lemon
1 Baking Powder

Preparation

Beat the eggs in a bowl with sugar, add lukewarm butter, lemon peel and baking powder. The, add slowly flour until you get a soft dough but not too sticky.

Split the dough in 2 parts and roll out a part of the dough in a oil and flour baking tray. Cover it with grapes and roll out the left part of the dough above. Add grapes again to decorate, sprinkle with sugar and bake at 180° C per 30 minutes.

Happy harvest!

Which wine are you gonna pair with Schiacchiata con L’Uva?