1 h

Melon, Tomato & Apricot: A Bastille Day Menu

Name: Melon, Tomato & Apricot: A Bastille Day Menu
Prep time: 1 h
Yield: 4
Ingredients: x 1.00 French Melons; 12.00 thin slices, cut in half Bayonne Ham PGI; Fresh basil leaves; Olive oil; Freshly ground pepper; x 1.00 Puff pastry; 6.00 ripe French Tomatoes; 50.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 3.00 tbsp Whole-grain Dijon mustard; Olive oil; Herbes de Provence Label Rouge; Salt & pepper; 1.00 (for brushing the edges) Egg yolk; 600.00 g French Apricots; 100.00 g Flour; 100.00 g Sugar; 300.00 ml Milk; x 3.00 Eggs; 1.00 tsp Vanilla extract; Salt; 15.00 g (for greasing the dish) Butter

By La Cuisine de Géraldine , Food Blogger

In partnership with Fruit and Veg from France

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

1 h

Ingredients For

For the Melon and Bayonne ham skewers
French Melons

x 1 See the article
Bayonne Ham PGI

12 thin slices, cut in half See the article
Fresh basil leaves
Olive oil
Freshly ground pepper
For the Tomato puff pastry tart
Puff pastry x 1
French Tomatoes

6 ripe See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

50 g See the article
Whole-grain Dijon mustard 3 tbsp
Olive oil
Herbes de Provence Label Rouge

See the article
Salt & pepper
Egg yolk 1 (for brushing the edges)
For the Apricot clafoutis
French Apricots

600 g See the article
Flour 100 g
Sugar 100 g
Milk 300 ml
Eggs x 3
Vanilla extract 1 tsp
Salt
Butter 15 g (for greasing the dish)

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Preparation

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.

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.

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.