Franco-American
With the Paris Olympics on the horizon, July's the month to conjure France on our plates. But first: happy Fourth!
Happy July, joyous cook!
I hate to suggest you turn on your oven when it’s so hot (at least where I live), but if there were ever a month to make this plum and blackberry tart, this would be it.
The tart is kind of French; at least I conceived it in France a couple years ago. It’s a tart, not a pie, so that feels French. But it’s also kind of American: Buckwheat in the crust makes it American-earthy. Either way, it’s foolproof, super-easy to make and pretty spectacular.
In short, it would be just the thing to make for the Fourth of July. Or 10 days later, on Bastille Day. Or anytime after that, into September — when wild blackberries show up on bushes in both France and America, and when plums are still in season.
Backing up for a minute, it would also be fabulous to bake and enjoy this tart during the summer Olympics, which begin in Paris on July 26 and go through August 11. Here’s the recipe:
Paris Summer Food Games
It’s the confluence of the Paris Summer Olympics and Bastille Day in the same month that are making this particular July feel very French.
Over at the big site, I recently launched a series of articles called the Paris Summer Food Games. Each one features a dish suited to watching and celebrating this year’s Olympics. But the Olympic torch has already embarked on its tour de France that will end up in Paris, so why wait?
First up was Leeks Ravigote — a dish I featured in the paid weekly newsletter in early May (paid subscribers got the recipe then). Here you go:
And here’s the story that goes with it.
Second up was a Quintessential Quiche Lorraine. Wylie made it the other night, and it was so good.
Want more French recipes? Here are a whole bunch:
Happy Fourth! Happy Quatorze Juillet! Hope you enjoy the start of les jeux Olympiques.
Lots of love,
Leslie