A Last Taste of Summer Three Recipes Built on August Produce
The starter is a chilled gazpacho that takes care of itself in the refrigerator while you cook the rest. The savory anchor is a thin puff-pastry tart that layers zucchini and tomato over melted mozzarella and reads as both a side dish and a light main. Dessert is a free-form peach and cornmeal galette, a rustic open-faced tart that needs no pan and looks better the more imperfect the crust is. All three can be started the morning of, leaving the cook with time to set the table and the meal with time to come together at the right pace.
By the end of August, the garden hands you the best produce of the year and dares you not to cook with it. Tomatoes that smell like a summer afternoon, peaches so ripe they bruise if you look at them wrong, zucchini that has gotten away from you and now needs a plan. This menu is built around those three things at their peak, before they fade into the cooler months ahead.
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