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
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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, another piece of melon, and finally an olive. 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
Contributor
Géraldine Leverd
Food Blogger
