By bringing together a variety of dishes prepared by different people, potlucks encourage creativity, cultural exchange, and the joy of trying new flavours.
Sharing food is a great way to spend time with friends and family and having a few easy go-to recipes makes it easy to say “yes” to the group meal.
Late Summer Tomato Tart
When I was a little girl, my grandfather and my mom had amazing vegetable gardens. The Hungarian side of my family grew everything from dill to yellow wax peppers, berries, wine grapes and tomatoes. I remember how much fun I had or was covertly convinced of the fun of harvesting all the vegetables.
My mom learned to save vegetable seeds from the plants which yielded the best crop. One year it was decided I would grow my own tomato plant. I distantly remember looking at the shrivelled seeds with disbelief. Ever the optimist, I hoped these seeds were something like Jack’s magic beans and went to the backyard with my mom to plant the tomato seeds.
I wrote “Ilona’s Tomatoes” on a popsicle stick to denote my crop, staked it into the freshly turned soil, and tended and cared for my plot until harvest time.
There’s a singular scent to a tomato that has been ripened to maturity on the vine. To this very day, when I get a whiff of an inseason tomato, I am taken back instantly to that childhood gardening lesson.
One of my favourite ways to enjoy a late summer tomato is sliced and topped with good sea salt and olive oil. Once I get my fill of eating tomatoes in the purist fashion, I venture to the flavours of southern France for inspiration. This tomato tart combines the creamy, fresh cheese with the buttery sweetness of puff pastry and is punctuated with both garlic and fresh thyme.
You can serve this tart hot out of the oven, but I prefer enjoying it at room temperature. Most packages of allbutter puff pastry contain two sheets of pastry. You can divide the cheese filling between the two pastry sheets to stretch out the flavour fun. I would recommend doubling your tomato quantity, though.
As for pairings, if you opt for wine, I suggest a crisp white from Sancerre in the Northern part of the Loire Valley. If you prefer beer, opt for a lambic, witbier or even a bright pilsner.
Click here to view the Tomato Tart full recipe.
Canadian Corn Pie
Casseroles are the cornerstone for any successful potluck, and this Canadian Corn Pie is no exception. What I love about this casserole is how wonderfully textured the dish is. It’s tender, juicy corn, creamy, piquant cheddar, and a crispy, buttery topping keeps you craving more bite after bite.
You can use corn freshly shucked off the cob, frozen, or canned, and feel free to substitute your favourite cheese in place of the cheddar; I particularly like pepperjack cheese. For a fun serving idea, assemble the corn pies in one cup wide mouth mason jars; bake and take with the lids popped on top.
Click here to view the Canadian Corn Pie full recipe.
Ooey Gooey Caramel Oat Squares
Condensed milk must be one of my favourite ingredients in the baking pantry. The intense lactic sweetness works so well in a myriad of applications, but as a caramel, its prowess is unparalleled. These caramel oat bars comprise three layers: a rich shortbread base, ooey gooey condensed milk caramel, and a delightfully crunchy oat topping. The bars are spiced with the classic baking spices, nutmeg, and cinnamon. The bars are rich enough that cutting them into smaller squares makes sense for a potluck gathering.
Looking for alternative spice stories? Try a tsp of cardamom in place of the cinnamon, and stir in the zest of an orange into the caramel after it has been made.
The bars freeze well for up to 3 months.
