French Tomato Tart from David Lebovitz
This sort of thing expresses the best of summer cooking, to me. It was substantial enough to be a light dinner, although it could also accompany grilled meat or a dinner salad.
The only thing I would do differently next time is to seed the tomatoes; the extra juice made the bottom of the crust rather soggy. This didn’t detract from our enjoyment at all, but it made serving a little tricky.
(Images: Faith Durand)