The Mozart of Picnics

When friends called recently with two extra tickets to the Hollywood Bowl, we jumped at the opportunity to sit under the stars and enjoy a picnic dinner with Mozart.

Part of the fun of going to the Bowl is creating a flavorful meal for friends to enjoy alfresco, and pulling together a picnic supper for a midweek concert can be quick and easy.

Late-summer yellow and red tomatoes make a colorful, simple tart that can be taken in its baking pan. While the tart is in the oven, make the couscous. Then just stop off at the store for ripe figs, prosciutto, fontina cheese, arugula and French rolls. Arrange it all on a platter when you get to the Bowl and let guests assemble their own sandwiches.

Nearby concert-goers will no doubt look enviously on your seasonal feast.

INGREDIENTS

Shopping List

1 bunch arugula

1/4 pound fontina cheese

1 (10-ounce) box plain couscous

4 to 6 figs

1/4 pound Gruyere cheese

1 bunch green onions

1 (15-ounce) box refrigerated pie crusts

1/4 pound prosciutto

6 French sandwich rolls

1 bunch thyme

1/2 pound red tomatoes

1/2 pound yellow tomatoes

Staples

Butter

Lemons

Pine Nuts

Olive oil

Pepper

Salt

COUNTDOWN:

30 minutes before: Line tart pan with pastry. Pre-bake tart shell.

25 minutes before: Slice tomatoes.

20 minutes before: Bake tart. Begin making couscous.

15 minutes before: Slice figs and fontina.

10 minutes before: Stir lemon juice, oil, green onions and nuts into couscous.

5 minutes before leaving for Bowl: Pack picnic hamper. Keep tart in pan for the trip.

At the Bowl: Arrange sandwich ingredients on platter.

Menu (30 MINUTES OR LESS)

Fig and Prosciutto Sandwiches

Red and Yellow Tomato Tart

Pine Nut and Scallion Couscous

FIG AND PROSCIUTTO SANDWICHES

6 French sandwich rolls

1 ounce (about 24 leaves) arugula

1/4 pound fontina cheese, sliced

1/4 pound prosciutto, thinly sliced

4 to 6 figs, sliced

Slice rolls in half but not completely through.

Layer ingredients in rolls beginning with arugula, then cheese, prosciutto and figs.

6 sandwiches. Each sandwich:

273 calories; 893 mg sodium; 35 mg cholesterol; 10 grams fat; 32 grams carbohydrates; 14 grams protein; 2.18 grams fiber.

RED AND YELLOW TOMATO TART

1 (15-ounce) box refrigerated pie crusts

3/4 cup grated Gruyere cheese

1/2 pound yellow tomatoes, thinly sliced

1/2 pound red tomatoes, thinly sliced

1 tablespoon chopped thyme

1 teaspoon olive oil

Line 9-inch tart pan with removable bottom with 1 pie crust. (Note: Save other crust for another use.) Prick bottom of crust with fork and bake at 450 degrees 5 minutes.

Sprinkle cheese evenly over bottom of tart. Layer half of tomatoes, alternating colors, over cheese and sprinkle with half of thyme. Repeat with remaining tomatoes and thyme. Drizzle olive oil over top.

Bake until crust is golden, about 25 minutes. Let cool before cutting. Serve room temperature or chilled.

6 to 8 servings. Each of 6 servings:

238 calories; 239 mg sodium; 24 mg cholesterol; 15 grams fat; 20 grams carbohydrates; 6 grams protein; 1.12 grams fiber.

PINE NUT AND SCALLION COUSCOUS

1 3/4 cups water

1 tablespoon butter

Salt

1 (10-ounce) box plain couscous

1/4 cup lemon juice (about 3 lemons)

1/2 cup olive oil

4 green onions, thinly sliced

1/4 cup pine nuts

Bring water, butter and 1/2 teaspoon salt to boil in saucepan. Stir in couscous. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Add lemon juice, olive oil, green onions and pine nuts and stir. Season to taste with salt.

5 cups. Each 1/2-cup serving:

234 calories; 133 mg sodium; 3 mg cholesterol; 14 grams fat; 23 grams carbohydrates; 5 grams protein; 1.69 grams fiber.

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SHORTCUTS

To take the pressure off the evening of the concert, make the tart and couscous earlier in the day or even the day before. The tart can be baked ahead and chilled, and the couscous tastes even better if it’s made a day ahead and refrigerated.