There are lots of beautiful places in Israel to have a picnic. You can choose to drive North and have a picnic near the Sea of Galilee:
Or to the Hula Valley:
Or drive south to the ancient desert of the Negev and the moon-like landscape of Mitzpe Ramon:
Wherever you choose to have a picnic, you should always bring lots to drink, a blanket on which to sit and beautiful food to eat.
My husband and I were invited to a picnic with friends that we haven’t seen in a while at Park Yarkon in North Tel Aviv. We were so excited to see our friends, we forgot to take a picture of the park which is a strip of land along the Yarkon river. It is very nice there with plenty of picnic tables, a nice walking path, and a chance to see people rowing on the Yarkon.
I decided to make a savory tart that we had two years ago on our trip to the South of France. I made a Niçoise specialty called Tourte de Blettes. It is a double pastry filled with sauteed swiss chard, golden raisins, pine nuts, eggs, and a little cream. After it is baked, you sprinkle icing sugar on top. I know this sounds a bit strange, but it is delicious and it can be served along with a beautiful green salad or if you are brave, you can serve it as dessert. This tart gets its sweetness from the golden raisins. I think it is a perfect picnic dish because it can be made in advance and put in the freezer. It is best served at room temperature.
- 2 1/2 cups all-purpose flour
- 170 g 1-1/2 sticks cold unsalted butter, cut into 1/2-inch cubes
- 50 g 1/4 cup cold vegetable shortening or non-butter flavored margarine
- 1/2 teaspoon salt
- 7 to 9 tablespoons ice water
- 1/2 cup golden raisins
- 1 cup water
- 2 lb green Swiss chard half of the center ribs chopped fine
- 1 large egg
- 1/2 cup heavy cream
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon finely grated fresh orange zest
- 1/3 cup pine nuts toasted
- 2 teaspoons icing confectioners sugar
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 5 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
Turn dough out onto a work surface. Gather all dough together with pastry scraper.divide dough with one half slightly larger, then form each into a ball and flatten each into a 5-inch disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour. Dough can be chilled up to 2 days ahead.
Bring raisins and water to a boil in a heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 200C (400F).
Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 38- by 27-centimeter (15- by 11-inch) rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 30- by 22-centimeter (12- by 9-inch) rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.