Goat's cheese, thyme and black grape tart. Photograph: Harry Weir

1 Put all the ingredients in a pan and cook over a medium heat until all the liquid has evaporated and the grapes have become jammy. Allow to cool.

1 Butter and lightly flour a 30cm loose-bottomed tart tin.

2 Dissolve the yeast into the milk in a small bowl.

3 Put the flour, salt, sugar and butter into a food processor and pulse together to form a pastry. Tip out on to a floured board and knead a couple of times to make an even ball.

4 Wrap the pastry in cling film and chill it for 30 minutes or so to firm up.

5 Roll out the pastry into a round sheet, flouring lightly as you go, and rolling the pastry until it is 2-3mm thick with a 2-3cm overhang around the edges of the tin.

6 Gently press the pastry into the sides and edges of the tin, allowing the excess to overhang.

7 Preheat the oven to 200 degrees.

8 Cut some parchment to go on the base and up the sides of the tin then fill it with rice or baking beans, up to half way.

9 Allow the tart to rest in the fridge for 20 minutes while the oven heats up.

10 Bake blind for 15 minutes, then lift out the parchment and rice and cook for another five minutes, until crisp.

1 Blend all the ingredients together with a hand blender or liquidiser.

1 Turn down the oven to 165 degrees.

2 Smooth the grape jam on the base of the tart, then carefully pour the goat’s cheese filling in.

3 Bake for 30-35 minutes, until the tart is set but still has a gentle wobble in the centre.

4 Serve warm or at room temperature with a crisp green salad.