80 g /3oz butter
325 g /12oz of puff pastry, baking blind
500 g /1lb 2oz Greek yoghurt
2 tablespoons of honey
2 drops of vanilla extract
250 g / 8 oz black seedless grapes halved
250 g / 8 oz white seedless grapes halved
Preheat the oven to 200 C/ F400 /Gas 6.
Butter a spring sided tin or an oven proof baking dish. Roll the puff pastry on a floured board to make a circle of pastry or the shape of your dish. Lay the pastry into the dish and up the sides, and trim the pastry edge. Pierce the pastry with a fork, just a few holes, to let the steam escape.
Lay a piece of tin foil over the pastry and up the sides, add a layer of dried beans or rice. Place in the centre of the oven. Cook for about 15 to 20 minutes, checking the top pastry edge. When the edge look gold and crispy, take out the oven, remove the dried beans and tinfoil, and pop back in the oven to dry out the bottom of the pastry. Usually the oven can be turned off for this. Leave to cool, about ten minutes.
Very carefully, remove the pastry case and place on your serving plate. Mix the Greek yoghurt, honey and vanilla together in a bowl, and then place in the pastry case spreading evenly. Mix together the black and white grapes, and sprinkle over the yoghurt mixture
Warm seedless raspberry jam or strawberry jam, drizzle on top
Substitute red currants or small fresh melon cubes for some of the grapes
Use Crème freche, soft creamed cheese or whipped double cream instead of the Yoghurt