Picnic Time -- Le temps du pique-nique
"Let's go there later in the day," P. told me when I mentioned I wanted to have a picnic at the beach on Sunday. "It's going to be hot before then, I can tell."
"Yeah, I guess you are right," I responded, feeling somewhat a tad disappointed since my plan had been to leave early in the morning. "It will be better, we will avoid the crowd and the heat. But eh, what about having dinner at the beach then?"
"Deal!"
This idea was already making me feel better. And completely excited. We never think often enough to have dinner at the beach. Yet, how nice to look at the sun set on the ocean while eating with our feet dug into the sand. Franchement pas mal !
We checked the weather forecast to make sure that there weren't any thunderstorms in the making that we were not aware of. On ne sait jamais (you never know) with New England weather. Chance was on our side. Thus our plan was made and the rest followed naturally.
The last few days had been really hot and humid. We'd had weather to make you sweat at even a lift of an eyebrow, or each breath of air inhaled. Even my almost daily visits to the nearby pool -- quite conveniently located, I must say -- were not enough to ease it up.
The thought of the beach and a dinner picnic?
Frankly, it was the perspective of a great time.
I love picnics. I love to pack picnic baskets too.
Perhaps because I like picnics so much -- I am honestly as fond of picnic utensils, baskets and dinnerware as of picnic foods -- ideas kept coming to my head, with too many choices and options from which to choose from. Would I bake something? Make sandwiches? Or rather prepare a few salads?
"Tu préfères des sandwichs ou des tartetettes aux légumes ?" (do you prefer sandwiches or vegetable tartlets?) I said quite busy writing down a short shopping list to prepare for the picnic.
I don't know why I even bothered to ask.
"Des tartelettes !" P. exclaimed. No hesitation involved.
Mustard-Flavored Tuna and Vegetable Tartlets
- 3/4 cup brown rice flour*
- 1/2 cup quinoa flour*
- 1/2 cup millet flour*
- Pinch of salt
- 1 egg
- 4 Tbsp olive oil
- 4 Tbsp cold water
- 1 Tbsp poppyseeds
- In a bowl (or the bowl of the mixer), place the different flours, salt and poppyseeds . Add the egg and mix in. Then incorporate the oil slowly before finishing with the water, adding 1 Tbsp at a time. Add more water if need be.
- Shape the dough into a ball, and wrap it in plastic wrap. Note that if you do the gluten free version, the crust will be crumblier, harder to work with. You can always add 1 tsp of xantham gum to help the texture, I prefer not to.
- Let the dough rest for one hour in the fridge.
- 1 to 2 small zucchinis, according to size
- 4 oz fresh goat cheese (Petit Billy)
- Dijon mustard
- 4 to 6 Tbsp tuna in a can, marinated in olive oil
- 1 tsp chopped fresh thyme
- 1 red onion, sliced thinly
- Olive oil
- About 8 cherry tomatoes, sliced
- Using a sharp knife, or a mandoline, slice the zucchinis lengthwise.
- Place them in a bowl and add the thyme and about 1 to 2 Tbsp olive oil. Season with salt and pepper and mix well. Place in the fridge for 30 minutes.
- In the meantime, roll the dough and place it in your four tartlet molds. Make little holes with a fork and brush the bottom with mustard.
- Add 1 Tbsp (or a little more) of tuna on top, and then add the cheese.
- Alternate the slices of zucchinis , red onions and tomatoes. Add a splash of olive oil, season with salt and pepper and bake (oven preheated at 400 F) for about 25 minutes. These tartlets are delicious hot or eaten at room temperature. Perfect for your beach picnic.
Tartelettes à la moutarde, au thon et aux légumes
- 100 g de farine de riz complet*
- 50 g de farine de quinoa*
- 70 g de farine de millet*
- Pincée de sel
- 1 oeuf
- 4 càs (60 ml) d'huile d'olive
- 4 càs (60 ml) d'eau froide
- 1 càs de graines de pavot
- Mettez les ingrédients secs -- farines, sel et graines de pavot -- dans le bol de votre mixeur (ou dans un saladier). Cassez l'oeuf au milieu et incoporez-le doucement. Ajoutez l'huile d'olive et faites un sablage.
- Ajoutez l'eau froide, 1 càs après l'autre, jusqu'à ce que la pâte forme une boule (plus si nécessaire). Veuillez noter que la version sans gluten est plus difficile à travailler, vous pouvez toujours décider d'ajouter 1 càc de gomme de xanthan.
- Laissez-la reposer emballée dans un film alimentaire au frais pendant une heure au minimum.
- 1 à 2 petites courgettes, selon la taille
- 120 g de chèvre frais (Petit Billy)
- 4 à 6 càs de thon en boîte mariné à l'huile d'olive
- Moutarde forte de Dijon
- 1 oignon rouge, émincé
- 1 càc de thym frais haché
- Huile d'olive
- 8 grosses tomates cerises, coupées en tranches
- A l'aide d'un bon couteau ou d'une mandoline, coupez les courgettes en longues lanières fines.
- Placez-les dans une jatte avec le thym; mélangez. Salez, poivrez et arrosez d'un filet d'huile d'olive. Laissez mariner de côté pendant 30 minutes minimum.
- En attendant, étalez votre pâte. Piquez le fond avec une fourchette et foncez les moules à tartelette. Badigeonnez de moutarde forte.
- Ajoutez les miettes de thon, puis celles de fromage frais.
- Alternez ensuite les lanières de courgettes, les rondelles d'oignons rouges et de tomates. Arrosez d'un filet d'huile d'olive, salez et enfournez au four préchauffé à 200 C pendant environ 25 minutes. Ces tartelettes sont délicieuses consommées chaudes, ou à temperature ambiante, pour votre pique-nique.
72 Comments
A Ashley ·
C cookiecrumb ·
K katie ·
N Nicoletta ·
K Karolina ·
M Martine ·
M mycookinghut ·
J janie ·
A Alexa ·
B Barbara ·
T t ·
4 4 amigas na cozinha ·
Y Yamp ·
C caroline ·
A Adrienne ·
T Tiffany ·
L Liska ·
C Chris D. ·
N Natalie ·
B Barbara ·
A Aran ·
R Reva ·
S Stern ·
A Anne ·
K kat ·
T twostella ·
V veronica ·
H Hanane ·
C corinne ·
B Botacook ·
C Chefectomy ·
D Donna ·
Y YOYO's Cooking ·
A At Home with Kim Vallee ·
R Rosa ·
B B COMME BON ·
L Lucy ·
L Leila ·
L Lena ·
K Katherine ·
M Mrs. Sound ·
K Kim ·
J Jenn ·
D Dru ·
F Flo Bretzel ·
P pruh ·
L LINA ·
W Weylin ·
M Mrs Ergül ·
K Kalli ·
D Donna ·
C Claude-Olivier ·
D Doudou ·
S Sophie ·
H Hillary ·
M Miss Diane ·
B Béa ·
P Paula ·
J J for Kitchen Confit ·
H Haley ·
J Julie ·
M Malvina ·
T Trisha ·
P Psychgrad ·
A Aysegul ·
B Blog Luxe ·
C Cristel ·
T Trish ·
M Morgan ·
L Lisa ·
G GEMMA ·
E Erica Marie ·