As summer hits its stride, and gloriously fresh produce becomes a luxurious stalwart of everyday noshing, I eat as many tomatoes as I possibly can. But sometimes, it's fun to diversify as well as let tomatoes play a supporting role rather than star. This tart seems to defy gravity and is wonderful warm, at room temp, and even cold. It's the best sort of simple- to make and in flavor- and takes full advantage of and highlights what's in season now! 

Caramelized shallots, cabbage and tasso suspended in an egg custard and studded with goat cheese: this is just so, so good. It's rustic, full of flavor, easy to pull together and even better the next day. Great for brunch, lunch or dinner! 

I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert! 

Shortbread, caramel with hazelnuts, espresso-chocolate ganache. Just so insanely good. That's all. 

Having been obsessed with homemade ricotta for quite some time now, I'm always looking for new ways to enjoy it. Recently, during a magical weekend in Charleston, my husband and I noticed the delightful presence of candied kumquats in several dishes. I returned home and immediately candied a batch of these teeny citrus orbs for myself. It didn't take long for me to spoon them atop some ricotta, and to heaven I was immediately transported. Since that fortuitous snack pairing, I've been thinking about ways to formalize the ricotta-kumquat duo into a true dessert. A tart sounded promising and shortbread is always a lovely base perfectly happy to play second fiddle. This.is.scrumptious!

Another hit from Molly Wizenberg! I can't tell you how many times I've made this tart, for us, for parties, for catering gigs and for friends. It is a hit every single time and now boasts legions of fans. Scrumptious!