Gourmet Glamping

Words by Lauren Hedenkamp
Photos by Sarah Terranova


Glamping season is here! The spell of the summer heat can be tempered best by good food and drink! While glamping in the great outdoors here are two vintage inspired recipes that will rejuvenate and refuel you for the adventuring ahead!
The zucchini and tomato tartlets are the perfect light bite for the long hot days of summer. The vegetables atop the tartlet provide a pop of color and a little crunch to the decedent smooth filling inside. The tartlets subtly beautiful presentation mirrors the delicate taste. Along with this light bite is a drink recipe that is a fun alternative to the typical summer lemonade. The watermelon refresher provides the perfect thirst-quenching gulp! These recipes also include easy make-ahead steps for the prepared camper. The summer table setting mimics the season’s colorful and relaxing atmosphere through an informal buffet style setting along with the use of sunflowers, vintage linens and vintage dishes.^
The Gourmet Glamping team, Lauren Hedenkamp and Sarah Terranova, became fast friends in Italy. They met studying in the same art and photo program and bonded quickly over their love of art and food. Lauren’s vintage camper Ellie serves as the backdrop for Gourmet Glamping.


Zucchini and Tomato Tartlets

(1 large tart or 4 small tartlets)

Ingredients (Serves 4):

Handful of Cherry Tomatoes sliced
1 zucchini sliced
Salt & Pepper to Taste
Red Pepper Flakes



(can pre-make and bring in a jar in the cooler):
1 clove minced garlic
1 Tablespoon of Olive Oil
1 ½ Cup Ricotta


1 Box of Pre-Made Pie Dough

Cooking Utensils:

4 mini tartlet pans or one large pie pan
Cutting Board
Small Bowl


1. Preheat oven 400°
2. Spray mini tartlet pans with Pam or rub with butter and cover the bottom of the pans with the dough, cutting off extra around the sides.
3. Bake crust for 5 to 8 minutes, until is starts to turn golden brown. Let crust cool for 5 minutes or until you can handle it.
4. Prepare filling: in a small bowl combine garlic, olive oil, ricotta, and Salt and pepper. Stir until well mixed. Set aside.
5. Slice tomatoes and zucchini.
6. Spoon filling into tartlet pans, leaving enough room at the top for vegetables.
7. Place zucchini and tomato slices on the top in a pleasing pattern.
8. Brush the top with olive oil. Sprinkle with salt and red pepper flakes (optional).
9. Bake for 10-15 minutes. Let cool and enjoy!

Watermelon Refresher


Watermelon (chop ahead of time and keep in cooler)
Coconut water
Lime Juice
Lime Garnish

Cooking Utensils:

Cutting Board



1. Chop up watermelon into small chunks. Fill glass halfway with watermelon chunks.
2. Squeeze half a lime in your glass.
3. Fill with coconut water. Garnish with watermelon and lime. Enjoy!
4. (optional) soak watermelon chunks overnight in vodka.


The Gourmet Glamping team, Lauren Hedenkamp and Sarah Terranova, became fast friends in Italy. They met studying in the same art and photo program and bonded quickly over their love of art and food. Lauren’s vintage camper Ellie serves as the backdrop for Gourmet Glamping.

Lauren – lauren@leftpagecommunications.com

Twitter @artsykansascity

Instagram laurhedenkamp

Sarah- sarahterranova.com


Twitter @cucina_camera

Instagram cucinaandcamera