Yep, this is totally ridiculous, but it made me laugh.

You might not trust my taste in videos, but do trust me on how good this meal is.

A warm summer evening screams for a light dinner like this tart with a side of salad.

The Watercress And Brie Tart is a brilliant marriage of creamy cheese and bitter greens all soothed by meltingly sweet onions.

The Veggie Cobb salad, a variation on the traditional Cobb, has the ciabatta croutons to thank for its deliciousness. The croutons add the perfect crunch when mixed with the other ingredients, especially that dreamy blue cheese dressing.

Watercress And Brie Tart

Ingredients:

300g shortcrust pastry
1 onion, sliced
butter
100g (3 cups) watercress, chopped
200g crème fraîche
2 large eggs
150g brie, cubed

Directions:

1. Heat the oven to 180℃/350℉.

2. Roll out the pastry and line a shallow tart tin. Fill with baking beans and blind bake for 15 minutes. Take out the beans, cook for another 5 minutes then leave to cool.

3. While the tart is cooking, cook the onion in butter for 20 minutes or until golden and soft. Stir in the watercress until just wilted. Cool.

4. Scatter cheese over the base of the tart, spacing evenly. Beat in the crème fraîche and eggs. Season with salt and pepper. Stir in the onion mix and pour into the tart case.

5. Bake for another 30 minutes until just set.

Serves 4 to 6

Recipe from Olive Magazine

Veggie Chopped Cobb Salad

Ingredients:

3 thick slices ciabatta, cut into cubes
Olive oil
1 garlic clove, halved
2 tsp white wine vinegar
3 Tbs sour cream
80g blue cheese, crumbled
2 Little Gem lettuces or a combination of lettuces, chopped
1 large ripe avocado, cubed
2 handfuls cherry tomatoes, halved
a handful chives, chopped

Directions:

1. Heat the grill/broiler to high.

2. Put the ciabatta cubes on a baking sheet and drizzle with oil. Grill on both sides until golden and then lightly rub with the garlic.

3. To make the dressing, whisk the white wine vinegar with the sour cream and then stir in the cheese.

4. Arrange the lettuce, avocado, tomatoes and croutons on plates. Spoon over the blue cheese dressing, sprinkle with chives and serve.

Serves 4 to 6 as a side salad or 2 as a main course

Recipe from Olive Magazine

When I think of fresh and totally appetizing, the music of Queen Jane comes to mind.

What better to blast while preparing summery tarts and salads than Those Summers.

Check out Queen Jane on Facebook. This year’s EP, ‘Denver’, and last year’s ‘Confetti’, are available for free download on the band’s Bandcamp page.

Cheers!