A Trio of Beautiful Recipes for a Late Summer Picnic
There's nothing like a late summer picnic to squeeze the last bit of that kicked back feel out of the season.
But say, "Nope!" to soggy sandwiches and cardboard-ish packaged cookies. Making the best foods to bring outside isn't just better tasting - it's a huge part of the experience.
For the lakeside picnic we hosted recently, I focused on using fresh, seasonal foods. Tomatoes from my garden and beets and blackberries from the farmer's market were center stage in the recipes I used, and I thought I'd share them with you.
You know, just in case you want to get yourself and your loved ones outside for a last hurrah of the summer!
I'm calling this insanely delicious little number a Buffalo Cheese Tart, even though Simply Delicious Food, where I got the recipe calls it a Caprese Tart. To-may-to, to-mah-to - either way, it's super simple to make and it looks and tastes divine!
I put some of the incredible cheese Vermont Creamery sent me to great use with this recipe. We all know really good cheese is so much better for cheese plates, but it's amazing what a huge difference it makes for cooking too.
And by the way, the ah.maz.ing rose´ Buttonwood Grove Winery sent us was the best wine ever with this tart!
Buffalo Cheese Tart
ingredients:
- 10 tomatoes, cut into 1cm thick slices
- 2 T olive oil
- sea salt flakes
- black pepper
- 1 roll of frozen, ready made puff pastry - defrosted
- 7 oz buffalo mozzarella cheese, cut into 1/2 cm slices
- 1 egg, beaten
- Fresh basil leaves
instructions:
- Pre-heat the oven to 350°F.
- Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Season with salt and pepper and place in the oven.
- Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.
- Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.
- To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.
- Place the tomatoes and mozzarella on the pastry, alternating between the two.
- Brush the edges of the pastry with the beaten egg.
- Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
- Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
- Remove from the oven and top with the fresh basil leaves. Serve immediately.
It may look like some kind of organic spa treatment, but this Roasted Beet Hummus from our fave Half Baked Harvest is so, so yummy. It's the perfect way to get a dose of that brilliantly colored super food. Beets are a super food, aren't they? If not, they should be!
Roasted Beet Hummus
ingredients:
instructions:
I turned to Half Baked Harvest once again for this Blackberry Lavender Naked Cake which I paired with HBH's Chamomile Cream Frosting. It just feels so right to have cake for dessert on a picnic.
Blackberry Lavender Naked Cake with Chamomile Cream Frosting
ingredients:
instructions:
I hope you'll make the most of these late summer days that seem to be flying by with a delicious picnic meal like ours.
Enjoy!
Charity