Fresh Peach Tart

Peach Tart served on a Wild Bower Studio Handmade Speckled Ceramic Oval Serving Platter

What an insane summer! Typically our April is super rainy but the summer has really soaked us. So our normal exploration on the weekends have been washed out quite regularly, which means that we haven’t been “picking our own" in quite a while! Well, ask/wish and you shall receive. We happened to be at the right place at the right time to receive a beautiful bag full of freshly picked peaches just waiting to be transformed into something sweet and delicious though I could have probably eaten each peach on their own.

We did a poll on our Instagram page to see what folks thought we should make. One of the big winners was the peach tart. Simple and sunny we found our Peach Tart recipe from Food52. I didn’t follow their crust recipe because I had plans to make pies and quiches so I just made extra pie crust but I did follow the rest.

Peach Tart served on a Wild Bower Studio Handmade Speckled Ceramic Oval Serving Platter

Peach Tart served on a Wild Bower Studio Handmade Speckled Ceramic Oval Serving Platter surrounded by Sun Ray appetizer plates and textured side bowls

Tomato Caprese Salad

I’ve never been a right off the vine type of tomato eater… until now. The first tomatoes to ripen this year were these adorable orange ones (don’t ask me the name because I have no idea). They are sweet and honestly taste a bit like happiness. Just look at these droplets of sunshine!

There are so many ways to eat tomatoes but my go to has been a simple caprese salad. Now let’s be honest, a Caprese salad might not be one of those things that require a recipe but here we are so I thought I’d share my favorite combo served on one of our newest sun ray textured dinner plates.

This garden has been a labor of love. When we purchased our home, the garden was located deep in the forrest. Last year we tried growing in that area but it was very unsuccessful. Since we love growing our own vegetables we decided that this year we’d have to move the garden closer to the house and into a much sunnier area. Though it was a lot of work building a new fence and getting the soil together, the garden did not disappoint. We’ve had a plethora of delicious treats come out of the garden from kale to squash to peppers and now tomatoes.

Squiggle Oil Cruet handmade by Wild Bower Studio sits along side a variety of textured bowls and beautiful cherry tomatoes

What you’ll need:

• Tomatoes - pick your favorite but we recommend fresh cherry tomatoes or beefsteak

• Fresh Basil

• Mozzarella or Burrata

• Salt & Pepper to taste

• Cobram Australian Extra Virgin Oil Olive (trust me, it’s the best)

Pick your favorite medium sized Wild Bower bowl. Cut up your tomatoes into halves or quarters depending on size. Chop or ripe your basil and Mozzarella. Add these ingredients to a bowl. Top with salt & pepper to taste. Finally add your EVOO and mix. Sometimes when I’m feeling a little wild, I’ll add a fresh jalapeño, garlic or red pepper flakes. Once fully coated plate your salad on your Wild Bower Studio dinnerware or eat directly from one of our bowls.

When I’m serving this meal to guests I’ll put the herbs & spices on the table in our ceramic catchalls along with the EEVO in one of our oil cruets rather than directly on the salad. It’s a nice addition to any meal and allows guests to really get into the process.

Our bright and beautiful tomato caprese salad is plated on our Sun Ray Dinner Plate along side our Squiggle Oil Curet with a variety of our ceramic bowls in the background.