It sure has been a summer of cooking. This last week I had two dinner parties, the first one was to welcome our friend Kurt who is here for his annual 10 day August visit. Tomato season being in full swing I made a simple Tomato Galette, every time I make this I find a new cheese to grate over the dough before adding the tomatoes. This one was made with a local goat cheese called Chevrotin. Add at least a half pound, the tomatoes are so juicy and acidic that they need that wonderful cheesy balance. This is a like a fancy pizza. Only unlike pizza it can be baked in advance and doesn’t heat the kitchen up quite the same way. Here it is below after coming out of the oven.
For bigger crowds this Summer I’ve been doing a lot of cold platters, the soft cooked hard-boiled eggs have become a standard, along with simple tomato salads and in this case seared yellow fin tuna with a grain mustard potato salad. I love cooking like this – everything is seasonal and can be made in advance so you can actually sit down and enjoy your guest and the oven is long off leaving the apartment at a livable temperature.