
Celebrate Bastille Day with a sun-drenched picnic menu that highlights the best of Fruits and Vegetables from France. Featuring juicy melons, sweet apricots, and sun-ripened tomatoes, this trio of easy recipes brings the vibrant flavors of summer to your table. From elegant melon and Bayonne ham skewers to a golden tomato puff pastry tart, and a rustic apricot clafoutis, each dish captures the essence of French seasonal produce, perfect for sharing under the July sky.
Preparation time
Ingredients For
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For the Melon and Bayonne ham skewers
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For the Tomato puff pastry tart
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x 1
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3 tbsp
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1 (for brushing the edges)
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For the Apricot clafoutis
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100 g
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100 g
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300 ml
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x 3
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1 tsp
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15 g (for greasing the dish)
Preparation
1
For the Melon and Bayonne ham skewers
- Cut the melon in half, remove the seeds, and scoop out cubes or balls using a melon baller or knife.
- On each skewer, thread one piece of melon, one folded half-slice of ham and another piece of melon. Repeat to prepare all the skewers.
- Finely chop the basil and sprinkle over the skewers. Drizzle with olive oil and season with pepper.

© La cuisine de Géraldine
2
For the Tomato puff pastry tart
- Preheat the oven to 200°C.
- Slice the tomatoes, salt them lightly, and let them drain to remove excess moisture. Roll out the puff pastry onto a baking sheet lined with parchment paper.
- Mix the crème fraîche with the Dijon mustard and spread evenly over the pastry, leaving a 2 cm border all around. Arrange the tomato slices evenly on top.
- Season with Herbes de Provence, pepper and drizzle with olive oil. Brush the pastry edges with beaten egg yolk. Bake for about 30-35 minutes, until the pastry is golden brown.

© La cuisine de Géraldine
3
For the Apricot clafoutis
- Preheat the oven to 180 °C.
- Wash, halve or quarter the apricots, remove the pits, and place them cut-side up in a greased baking dish.
- In a mixing bowl, whisk the eggs with sugar and vanilla extract until light and frothy. Add the flour and salt, and mix until smooth. Gradually stir in the milk to create a smooth batter, then pour it evenly over the apricots.
- Bake in the preheated oven for 30–35 minutes until the clafoutis is set. Let cool slightly before serving.

© La cuisine de Géraldine
4
Now enjoy, bon appétit!

© La cuisine de Géraldine
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