Late summer equals loads of luscious tomatoes at the farmer’s market here in New York City, where you’ll find all sorts of heirloom varieties and the acclaimed full flavored “Jersey” tomato. Both kinds are put to good use in this rustic tomato galette Provençal, inspired by the traditional French tomato and mustard tart from that region. This recipe highlights the sweetness of tomato contrasted by the sharpness of Dijon mustard, with a splattering of nutty Gruyère cheese, scented with fresh lemon thyme, all baked in a buttery crust speckled with cracked pepper.
Succotash hardly needs an introduction, it’s that old-time favorite dish full of late summer vegetables, starring sweet corn and Lima beans. An improvisation of ingredients, succotash is a welcoming host to all sorts of variations; some like tomatoes and okra in their succotash, while others like theirs lightly dressed in cream.
We’ve finally turned the corner into Spring! With that, I share this colorful red and golden beet tart that has hiding in its depths bits of roasted fennel and a layer of creamy ricotta cheese. For this tart, I took advantage of using early spring vegetables I found at the market,